Add potato chips.
If you take your traditional Pecan Sandie and add potato chips, you get a delicious crunch with a buttery cookie, not to mention a light and flaky texture.
This Potato-Chip Cookie is a fun twist on a classic cookie, plus you get the bonus of snacking on chips while you work.
Because this a Potato Chip Cookie, I am entering it into January’s Potato Ho-Down, a monthly blogging event. The Ho Down is crossing hemisphere’s to be hosted by Christie of Fig & Cherry in Australia on January 21st.
So if you are making potatoes of any kind between now and then, enter them into the Ho Down and send your entry over to Christie.
If you would like to host this event, please contact me by email.
Now let’s make these together…
Here is what you will need: Potato Chips, granulated sugar, all-purpose flour, unsalted butter, pure vanilla extract and pecans.
Beat 1 cup unsalted butter and 1/2 cup granulated sugar on medium speed until creamy and well blended; about 5 minutes. Scrape the bowl as needed. Add 1 teaspoon pure vanilla extract and beat again until well blended.
Add a scant two cups flour (1/2 pound or 8 ounces), 1/2 cup finely chopped pecans (2 ounces) and 1/2 cup finely crushed potato chips. Mix on low speed until just blended.
Shape heaping teaspoons of dough into 1-inch balls, arranging them 2 inches apart on baking sheets covered in parchment.
Put some sugar in a shallow bowl. Lightly grease the bottom of a glass or measuring cup with soft butter. Dip the glass into the sugar and press the glass down on a dough ball until it’s about 1/4-inch thick. Repeat dipping and pressing with the remaining balls.
Position oven racks in the middle and top of the oven and heat the oven to 350 degrees. Bake until the cookies look dry on top and the edges are light golden, 10 to 12 minutes, rotating and swapping the positions of the sheets for even baking.
Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
Perfect with coffee, tea or milk.
Nice gifts too.
Potato-Chip Cookies
Adapted from Fine Cooking
Yields about 30 cookies
1 cup unsalted butter, softened at room temperature; more for shaping
1/2 cup granulated sugar; more for shaping
1 teaspoon pure vanilla extract
1/2 lb. (a scant 2 cups or 8 ounces) all-purpose flour
2 oz. (1/2 cup) finely chopped pecans
1/2 cup finely crushed potato chips
Beat 1 cup unsalted butter and 1/2 cup granulated sugar on medium speed until creamy and well blended; about 5 minutes. Scrape the bowl as needed. Add 1 teaspoon pure vanilla extract and beat again until well blended.
Add a scant two cups flour (1/2 pound or 8 ounces), 1/2 cup finely chopped pecans (2 ounces) and 1/2 cup finely crushed potato chips. Mix on low speed until just blended.
Shape heaping teaspoons of dough into 1-inch balls, arranging them 2 inches apart on baking sheets covered in parchment.
Put some sugar in a shallow bowl. Lightly grease the bottom of a glass or measuring cup with soft butter. Dip the glass into the sugar and press the glass down on a dough ball until it’s about 1/4-inch thick. Repeat dipping and pressing with the remaining balls.
Position oven racks in the middle and top of the oven and heat the oven to 350 degrees. Bake until the cookies look dry on top and the edges are light golden, 10 to 12 minutes, rotating and swapping the positions of the sheets for even baking.
Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
*Do not freeze or refrigerate the unbaked dough or the potato chips will become soggy.
