Butterscotch Snickerdoodles

1 c. butter, softened
1/3 c. canola oil
1 1/4 c. sugar
2 eggs
1/3 c. confectioners’ sugar
3 Tbsp. plain yogurt
1 1/2 tsp. almond extract
1/8 tsp. lemon extract
3 1/2 c. all-purpose flour
1 c. whole wheat flour
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 c. butterscotch chips
1/2 c. chopped almonds
Additional sugar

In large bowl beat butter, oil and sugars. Add eggs one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to butter mixture. Stir in butterscotch chips and almonds. Roll into 1-inch balls, then roll in sugar. Place 2-inch apart on ungreased baking sheets. Flatten with fork dipped in sugar. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Makes 8 dozen.

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