Recipe: Potato Chip Cookies
I KNOW. It's a post without reviews! Again! I must be slacking or something.
Anyway, I'm heading to a Christmas Cookie Exchange party this evening, and thought I'd share my contribution with you all, since I've been horribly lax and didn't even make Bill's favorite chocolate pie, much less post pictures or recipe. Therefore, I bring you....
Potato Chip Cookies
Yes, it sounds odd. But have I ever steered you wrong before? These are an excellent twist on shortbread cookies - and they're ten times better warm!
Potato Chip Cookies
Shamelessly grabbed from the Washington Post cookie layout
Printed about...oh...three years ago or so
Ingredients:
8 ounces unsalted butter, at room temperature
1/2 cup sugar
1 3/4 cup flour
1/4 cup crushed potato chips***
1 teaspoon vanilla
Instructions:
1. Cream the butter and sugar together. I hate this part, because I am not patient. Be unlike me, and be patient.
2. Add the flour, vanilla, and potato chips. Resist eating the rest of the potato chips. The dough will be very thick.
3. Drop by spoonfuls onto a cookie sheet lined with parchment paper. Continue to resist eating the rest of the potato chips.
4. Bake at 350F for 8-10 minutes. I usually end up baking them for 10. Don't eat the potato chips while you wait.
5. Cool for two minutes on the cookie sheet before removing cookies to a wire rack.
6. Eat a cookie while it's still warm - they're best that way! If you like, you can sprinkle with powdered sugar, but I've never found it necessary to do so.
****Note about the potato chips - normally, I don't like to go cheap on my ingredients. Okay, I buy store-brand butter, but that's about it. However, I've found that the cheaper the potato chip, the better the cookie. And whatever you do, DON'T use those kettle-cooked chips, because the cookie will end up being very tough.
The other thing to keep in mind that because you're not adding salt to the cookie, the chip is supplying the necessary salt. Therefore, be aware that if you're using low-sodium chips, you may want to add a dash of salt to the dough while mixing.
Anyway, I'm heading to a Christmas Cookie Exchange party this evening, and thought I'd share my contribution with you all, since I've been horribly lax and didn't even make Bill's favorite chocolate pie, much less post pictures or recipe. Therefore, I bring you....
Potato Chip Cookies
Yes, it sounds odd. But have I ever steered you wrong before? These are an excellent twist on shortbread cookies - and they're ten times better warm!
Potato Chip Cookies
Shamelessly grabbed from the Washington Post cookie layout
Printed about...oh...three years ago or so
Ingredients:
8 ounces unsalted butter, at room temperature
1/2 cup sugar
1 3/4 cup flour
1/4 cup crushed potato chips***
1 teaspoon vanilla
Instructions:
1. Cream the butter and sugar together. I hate this part, because I am not patient. Be unlike me, and be patient.
2. Add the flour, vanilla, and potato chips. Resist eating the rest of the potato chips. The dough will be very thick.
3. Drop by spoonfuls onto a cookie sheet lined with parchment paper. Continue to resist eating the rest of the potato chips.
4. Bake at 350F for 8-10 minutes. I usually end up baking them for 10. Don't eat the potato chips while you wait.
5. Cool for two minutes on the cookie sheet before removing cookies to a wire rack.
6. Eat a cookie while it's still warm - they're best that way! If you like, you can sprinkle with powdered sugar, but I've never found it necessary to do so.
****Note about the potato chips - normally, I don't like to go cheap on my ingredients. Okay, I buy store-brand butter, but that's about it. However, I've found that the cheaper the potato chip, the better the cookie. And whatever you do, DON'T use those kettle-cooked chips, because the cookie will end up being very tough.
The other thing to keep in mind that because you're not adding salt to the cookie, the chip is supplying the necessary salt. Therefore, be aware that if you're using low-sodium chips, you may want to add a dash of salt to the dough while mixing.