8 oz Unsalted butter – (2
-sticks); softened
1/2 c Sugar
3/4 ts Salt
1 1/2 ts Vanilla extract
1/2 c Chopped pecans
1/2 c Crushed potato chips
2 c Unbleached all-purpose flour
Sugar for dipping
=== GARNISH ===
4 oz Semisweet chocolate;
-optional
Preheat the oven to 350 degrees. Line a cookie sheet with parchment
paper. Cream together the butter and sugar until light and fluffy.
Beat in the salt and vanilla. Then add the pecans and potato chips
and mix well. With a wooden spoon, stir in the flour just until it
disappears. Roll the batter into balls about the size of a large
walnut and place on the parchment-lined cookie sheet, allowing plenty
of room for spreading. Coat the bottom of a heavy glass with butter
and then dip in sugar. Press and twist to flatten each ball into a
3-inch circle. Bake 8 to 10 minutes or until the edges turn lightly
golden brown. Transfer to racks to cool. For an optional garnish,
melt the chocolate in a bowl over a pot of simmering water. Let cool
slightly. When cool enough to handle, dip your fingertips, or the
tines of a fork, in the chocolate and drizzle over the cookies.
Refrigerate to set. This recipe yields about 24 cookies.
Yields
24 servings