Preheat oven to 375 degrees.
Cream together the sugars, oil and butter.
Add the eggs, almond extract and vanilla and beat until fluffy.
Sift dry ingredients together and add to butter mixture gradually beating until just blended.
Drop by rounded tablespoons (I use small ice cream scoop) on ungreased sheet pan (I use Silpat baking sheets).
Using a flat bottom glass, dip the bottom of the glass in sugar and slightly press down on each cookie before baking.
bake about 12 minutes
These cookies spread out, so place far apart when baking. Let cool slightly on baking sheet before transferring to rack to cool.