Potato Chip Cookies

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.

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