Pecan Crunch Cookies

1 cup granulated sugar

1 cup powdered sugar

1 cup butter, softened

1 cup vegetable oil

1 tsp almond extract

2 eggs

3 ½ cups all-purpose flour

1 cup whole wheat flour

1 tsp baking soda

1 tsp salt

1 tsp cream of tartar

2 cups coarsely chopped pecans

2 cups toffee bits

Additional sugar (about ¼ cup)

Heat oven to 350°. In large bowl, beat sugars, butter and oil with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in almond extract and eggs. On low speed, gradually beat in flours, baking soda, salt and cream of tartar. Stir in pecans and toffee bits. If necessary, cover with plastic wrap and refrigerate 1 hour for easier handling.

Shape large tablespoonfuls of dough into balls; roll in additional granulated sugar. Place on ungreased cookie sheets. With fork dipped in sugar, flatten balls in crisscross pattern.

Bake 12 to 18 minutes or until light golden brown edges. Cool 1 minute; remove from cookie sheets.