Potato Chip Pecan Shortbread Cookies
Source: Smitten Kitchen
I was quite intrigued by this odd addition to cookies, and also had some leftover potato chips. The cookies are very rich and buttery, and the potato chips seem to play a minor supporting role, if at all. The original recipe asks you to divide the sugar in half and roll the cookies in half the sugar before baking. Since I’m lazy, I just added all the sugar at once and didn’t bother to roll the cookies in sugar.
Makes about: 36 cookies
Prep time: 15 minutes
Bake time: 15 minutes
2 sticks butter
1 cup sugar*
1 tsp vanilla
¼ tsp salt
½ cup chopped and toasted pecans
½ cup finely crushed potato chips
2 cups all-purpose flour.
*the original recipe asks you to divide sugar in half, roll the balls of dough in half of it before baking. I just mixed it all in at the beginning.
Baking pan, lined with parchment paper or well-greased.
1. Preheat oven to 350F.
2. Cream together butter and sugar.
3. Add in vanilla, salt, pecans, and chips.
4. Mix in flour.
5. Scoop using a tablespoon and form balls. Flatten slightly with the bottom of a drinking glass or with your fingers. (Note: dough will stick to the bottom of the glass, so you’ll need a knife or pry them off.)
6. Bake 15 minutes, or until tops are very slightly golden brown.