Potato Chip Cookies: Difference between revisions
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(Created page with "== Notes == From [http://www.cookscountry.com/recipes/7067-chocolate-dipped-potato-chip-cookies Cook's Country] This recipe makes about 24 cookies. Reduced fat potato chips...") |
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[[File:PotatoChipCookies.jpg|300px|thumb|right]] | |||
== Notes == | == Notes == | ||
From [http://www.cookscountry.com/recipes/ | From [http://www.cookscountry.com/recipes/7041-potato-chip-cookies Cook's Country] | ||
This recipe makes about 24 cookies. | This recipe makes about 24 cookies. | ||
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* 1 large egg yolk | * 1 large egg yolk | ||
* ½ teaspoon vanilla extract | * ½ teaspoon vanilla extract | ||
== Directions == | == Directions == | ||
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# Line 2 rimmed baking sheets with parchment paper. | # Line 2 rimmed baking sheets with parchment paper. | ||
# Combine flour, potato chips, pecans, and salt in bowl. | # Combine flour, potato chips, pecans, and salt in bowl. | ||
# | # Add butter, granulated sugar, and confectioners’ sugar to a large bowl. | ||
# Beat on medium-high speed until pale and fluffy, about 3 minutes. | |||
# Add egg yolk and vanilla and beat until combined. | # Add egg yolk and vanilla and beat until combined. | ||
# Reduce speed to low and slowly add flour mixture in 3 additions. Roll dough into 1-inch balls and space 3 inches apart on baking sheets. | # Reduce speed to low and slowly add flour mixture in 3 additions. Roll dough into 1-inch balls and space 3 inches apart on baking sheets. | ||
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# Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking. | # Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking. | ||
# Let cookies cool completely on sheets, about 15 minutes. | # Let cookies cool completely on sheets, about 15 minutes. | ||
Latest revision as of 08:28, 14 December 2015
Notes
From Cook's Country
This recipe makes about 24 cookies.
Reduced fat potato chips recommended for creating crispy cookies. Have fun crushing, just add chips to ziplock bag and apply rolling pin.
Ingredients
- ¾ cup (3¾ ounces) all-purpose flour
- 1½ ounces reduced-fat potato chips, crushed fine (½ cup)
- ¼ cup pecans, toasted and chopped fine
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, cut into 8 pieces, softened but still cool
- ¼ cup (1¾ ounces) granulated sugar
- ¼ cup (1 ounce) confectioners' sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Directions
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Line 2 rimmed baking sheets with parchment paper.
- Combine flour, potato chips, pecans, and salt in bowl.
- Add butter, granulated sugar, and confectioners’ sugar to a large bowl.
- Beat on medium-high speed until pale and fluffy, about 3 minutes.
- Add egg yolk and vanilla and beat until combined.
- Reduce speed to low and slowly add flour mixture in 3 additions. Roll dough into 1-inch balls and space 3 inches apart on baking sheets.
- Flatten dough balls to ¼-inch thickness with bottom of floured drinking glass.
- Bake, 1 sheet at a time, until cookies are just set and lightly browned on bottom, 10 to 13 minutes, rotating sheet halfway through baking.
- Let cookies cool completely on sheets, about 15 minutes.