This is a buttery, shortbread-like cookie. Potato chips add to the texture and provide salt.
Store the cookies in an airtight container for up to 3 days. They can be frozen, well wrapped, for up to 1 month.
Servings: 42 - 48 cookies
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1/2 cup sugar
- 1 3/4 cups flour
- 3/4 cup coarsely crushed potato chips
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar, for dusting
Preheat the oven to 350 degrees. Line several large baking sheets with parchment paper.
In a large bowl, using a stand mixer or electric hand mixer, beat the butter and sugar on medium-high speed for several minutes, until light and fluffy. Stop to scrape down the sides of the bowl. Reduce the speed to low and add the flour, crushed potato chips and vanilla extract, mixing well. Drop rounded tablespoons, spaced about 2 inches apart, onto the baking sheets. The cookies will spread slightly. Bake for 8 to 10 minutes or until the edges are barely browned. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
Sprinkle confectioners' sugar through a sieve or place it in a shallow bowl and coat the cooled cookies evenly to the desired level of sweetness.
Adapted from "Columbus Cookbook " (Visitors Center, Columbus, Ind., 1987).
Tested by Leigh Lambert.
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