This quick, simple recipe is one of my favorites. It has plenty of fat in it, but very little sugar. These shortbread-type cookies are exceptionally good if you keep them in the freezer and eat them cold.
1 c. butter
1/2 c. sugar
1/2 c. chopped pecans
1 t. vanilla
1/2 c. crushed potato chips
2 c. sifted flour
Cream butter, sugar & vanilla together. Add potato chips and pecans. Stir in flour then form into balls (about a tablespoon of dough each). Place on an ungreased cookie sheet and press flat with the bottom of a glass dipped in sugar.
Bake at 350 for 16-18 minutes. Baking time varies according to you preference.