Thursday, December 8, 2011

Cookie Week at Cafe 305: Potato Chip Cookies


This is a cookie that always gets rave reviews. Karen, my Cookie Distributor this year (holla!), loves these. And told me that once again, they were a huge hit with everyone at the office.

Don't be all fooled by the title into thinking they're some weird trash food. They're crisp and crumbly, like a shortbread. Not too sweet, not too salty (but salty enough for me), and the bonus is you get part of a bag of Lays potato chips left over that you just have to eat, because why waste perfectly good food? Truly, having the bag of chips left in this house is much more dangerous for me than the cookies. Although crushing them up in the food processor kind of drives home how greasy they really are. I really should toss the rest of that bag...

But the cookies are NOT greasy. They are wonderful. I've been making them since they were published in Fine Cooking in 2004. My mother-in-law also loves them and has been baking them for her parties almost as long. (She has the same problem with a bag of leftover chips that I do.)



 
  • 8      oz.            unsalted butter, (1 cup) softened at room temperature; more for shaping
  • 1/2   cup.          granulated sugar, more for shaping
  • 1      tsp.           pure vanilla extract
  • 8      oz.            all-purpose flour, (scant 2 cups)
  • 2      oz.            finely chopped pecans, (1/2 cup)
  • 1/2   cup           finely crushed potato chips
Position oven racks in the middle and top of the oven and heat the oven to 350°F. Line two large baking sheets with parchment.

With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and sugar on medium speed in a large bowl until creamy and well blended, about 4 minutes, scraping the bowl as needed. Add the vanilla and beat again until blended. Add the flour, pecans, and potato chips and mix on low speed until just blended.

Shape heaping teaspoons of dough into 1-inch balls. Arrange the balls about 2 inches apart on the prepared baking sheets. Put some sugar in a shallow bowl. Lightly grease the bottom of a glass or measuring cup with soft butter. Dip the glass into the sugar and press the glass down on a dough ball until it's about 1/4 inch thick. Repeat dipping and pressing with the remaining balls.

Bake until the cookies look dry on top and the edges are light golden, 10 to 12 minutes, rotating and swapping the positions of the sheets for even baking. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.

If you would like to have an excuse to buy a large bag of potato chips and have most of the bag leftover, here is the .pdf.

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