Ingredients

• 1  18-ounce roll refrigerated sugar cookie dough
• 1-1/2  cups chopped cashews or peanuts
• 3/4  cup almond brickle pieces

Directions

1. Preheat oven to 375 degree F. Lightly grease two cookie sheets; set aside. Cut cookie dough in half. Roll out half of the dough between two sheets of waxed paper to form a 10x6-inch rectangle. Remove top sheet of waxed paper. Invert onto a prepared cookie sheet. Remove remaining sheet of waxed paper. Sprinkle dough evenly with half of the nuts and brickle pieces. Repeat with remaining dough, nuts, and brickle pieces.

2. Bake in preheated oven, one sheet at a time, for 10 to 12 minutes or until golden. Cool on cookie sheets on a wire rack. Use a sharp knife to cut cooled cookies into irregular shapes. Makes about sixty 2-inch pieces.

To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.