For National Shortbread Day, I thought I toss in a twist on the standard, melt-in-your-mouth shortbread cookie. With Potato Chip Cookies, you get all that sweet decadence with a balanced touch of saltiness tossed in and a touch of crispiness, too.
Super Simple Potato Chip Cookies
These cookies were introduced to me by a church friend in Marco Island, Florida. She was asked to make them for every event! There were never any leftovers.
2 sticks butter, softened
½ c sugar
1 tsp pure vanilla extract
1 ½ c flour
½ c medium-finely chopped nuts (pecans or walnuts)
1 c coarsely crushed potato chips
Confectioners’ sugar (for rolling & dusting)
Cream butter and sugar together till fluffy; stir in vanilla. Add the flour ½ cup at a time, stirring with a wooden spoon. Then mix in the nuts and chips. Drop sticky dough by heaping teaspoonfuls onto ungreased baking sheet. Bake at 350°F for 10-12 minutes till edges are golden. Transfer hot cookies to wire cooling rack and let cool completely before dusting with confectioners’ sugar.
KISS Tips: Though it’s tempting to eat the cookies while still hot, let them cool completely for crispness. This recipe is easily doubled. These do not freeze well; store airtight at room temperature.
