BOTH!
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| Today's lovely view out my living room window :) |
It's mid-January in Ctown. And it's a typical cold and snowy January day. Excellent day for baking and breaking in my new, Tiffany Blue KitchenAid mixer (whoop! whoop!) with my favorite cookie recipe.
If you like salty/sweet (ie: sea salt caramel, chocolate covered pretzel lovers), this recipe is for you. If you're not a fan of salty/sweet, this recipe is actually more on the sweet side, and might be worth a try for you too! It's got a very shortbread-type dough and texture to it. It's de-damn-licious!
POTATO CHIP COOKIES Makes 4 dz.
1/2 lb. (2 sticks) butter
1/2 c. sugar
1 egg yolk
3/4 c. crushed potato chips (I prefer Pringles)
1/4 c. crushed nuts (I use walnuts)
2 c. flour
1 tsp. vanilla
Powder sugar for dusting
*Preheat oven to 350*
Cream butter and sugar well in mixer. Add in vanilla and egg yolk, mix until well combined. Add in flour, crushed chips and nuts. Mix in mixer on low until well combined and dough is crumbly, but has sticky consistency. Roll dough into small balls and place on an ungreased cookie sheet. Use a fork dipped in water to press down cookie balls. Bake in 350* oven for 12-15 mins. Remove to cooling racks and sprinkle with powdered sugar when cool. Store in air-tight container.
Scroll through pics to see steps of the recipe below.
Cream butter and sugar well in mixer.
Add vanilla and egg yolk to creamed butter and sugar.
Mix well.
Add in flour, crushed chips and nuts.
Mix until blended (or stir in with a spoon)
until dough is crumbly but sticky.
Roll dough into small, 1" balls. Place
on ungreased cookie sheet. Press
fork dipped in water into each
cookie to flatten.
After baking, let cookies cool.
Then sprinkle with
powdered sugar.
