Submitted by: Lisa
These cookies are in our family's recipe cookbook that Heather made years ago. It is from my Grandma Dorothy. Now, I must confess that I changed it a bit and I am not sure if the texture is because of those changes or if they are supposed to be like this. The cookie is similar in texture to a pecan sandie. Very good. What I changed was : butter flavored crisco instead of butter, and I thought there might be a typo since it didn't call for any baking soda or baking powder so I added in 1/4 tsp of soda.
I don't have time or butter on hand to make it the original way, but that might change the texture. However, I am pleased with these.
Ingredients:
3/4 c butter
3/4 c sugar
1 egg yolk
1 tsp vanilla
1 1 /2 c flour
3/4 c crushed potato chips
1/2 c chopped cashew nuts (I used dry roasted peanuts)
Directions:
Mix butter, sugar, egg yolk, and vanilla together.
Add in the flour, potato chips, and nuts. Stir until completely incorporated.
Make walnut sized dough balls and flatten when placed on the cookie sheet. **They do NOT spread at all when baked.**
Bake at 350 for 12 minutes, leave on pan until cooled then move to a rack. They are a bit fragile when warm.
How fun and unique! I've never tried this recipe, but now I think I will. I love shortbread and potato chips, so it wasn't hard to convince me.
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