Some while back, I purchased a cookbook at a second-hand store written by Marcia Adams, entitled Heirloom Recipes, Yesterday's Favorites, Tomorrow's Treasures. Now, there are any number of good sounding recipes in there, but this one caught my eye because of the unusual addition of potato chips. It's a nifty way to use up those last few, broken, unloved chips that no one seems to want. The flavor of this cookie is very similar to a pecan sandie, but the cookie is much more delicate. This is just the ticket with a cup of tea and some big band music.
Potato Chip Cookies
1 cup butter (no substitute), softened, but not melted
1 cup confectioners' sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup crushed potato chips
1/2 cup pecans, finely chopped
Preheat your oven to 350F. Lightly grease your cookie sheet(s) and set aside.
In a large bowl, combine the butter and sugar and beat for about three minutes; you're looking for a nice creamy color. Add the egg yolk and vanilla; mix well. Gradually add the flour. Scrape the sides of the bowl if necessary to ensure that all the ingredients are well incorporated. Then, using a wooden spoon or a sturdy spatula, fold in the potato chips and pecans.
Using a teaspoon, scoop the batter into little mounds on your cookie sheet. Bake for about 15 minutes or until lightly browned. Take a little peek around 12 minutes because these can brown very fast when you're not looking and the cookie will be very crumbly. Remove from the oven and gently transfer the cookies to a cooling rack. While the cookies are still warm, using a sifter or a sieve, sprinkle a little extra confectioners' sugar on the tops of the cookies.
When completely cool, store the cookies in an airtight container. You should have about 40 cookies but when I made them I only had 30. Guess my teaspoonful is a little bigger than Marcia's!