We Interrupt This Hiatus . . .

. . . to bring you . . . a cookie recipe!  Well, gee, what did you expect from a self-proclaimed cookie monster?

But before I get to the yummy recipe, I wanted to say THANK YOU.  Thank you for sticking around while I’ve been gone taking care of our newborn son.  I cannot tell you how much that means to me!  Not only have you stuck around, but there’s quite a few of you that are new to our Nest.  WELCOME ALL!  It’s a delight, and a compliment, to have you here!

While I’ve been away, I managed to find some time in between diaper changes and burping, to add a couple of new items to the Etsy shop:  the ever popular vintage, black and white, Dundee Orange Marmalade crock:

and an antique Mexican sugar mold:

It’s been my plan all along to offer a few antique and vintage items in the shop,
so I’m excited to start with these two very popular and very useful vintage items!

Now for the cookies.  Potato chip cookies no less.  When I saw this recipe in Woman’s Day, I thought “Hmm.  Potato chips in a cookie recipe?  That sounds like a heart attack waiting to happen.  I should try them!”  It’s basically a shortbread recipe with pecans and potato chips added.  They’re a delicious combination of salt and sweet.  And do you wanna know what else is wonderful about them?  You can eat the dough!

Potato Chip Cookies

3/4 Cup unsalted butter, room temperature
1/2 Cup sugar
1 tsp pure vanilla extract
1/4 tsp kosher salt
1 1/2 Cups flour
1/2 Cup chopped pecans
3/4 Cup crushed potato chips

Preheat oven to 350?F.  Line a baking sheet with parchment paper.

Beat together the butter, sugar, vanilla and salt, until fluffy.  Then, with the mixer set to low, add the flour slowly until it is all added and just barely incorporated.  Dough will be stiff.  Then stir in the pecans, followed by the potato chips until well blended.

On a small plate, put 1/4 cup extra sugar.  Create balls of dough roughly 1 Tbsp in size.  Roll each ball in the sugar and place on the baking sheet.  Press each dough ball flat with a spoon, glass or cup until they are 1/4 inch thick.


Bake 14-16 minutes until the edges are golden brown.  Remove them from the oven and let them set on the cookie sheet for a minute or two.  Finish the cooling on a wire rack.


This recipe yields 30 cookies, which is about right, if we include the 3 or 4 I ate in their raw form while baking the rest of the dough.  And just like with potato chips, you won’t be able to eat just one.  Don’t say I didn’t warn you!

Thank you for reading!

XOXO
Laura

P.S.  Sorry for the quick post.  I’ll share more of what we’ve been up to during the month of July when I return next week.  Pinky swear.

P.S.S.  For those of you that noticed, I completely forgot Transformation Tuesday this past week and I blame it on my sleep deprived brain.  I am SO SORRY!  TT will return next week so we can all see what you’ve been up to for the past two weeks instead of one.

Linking to:

The Creative Paige
Chic on a Shoestring
Nap Time Crafters
Sassy Sites
The Shabby Nest
Tatertots & Jello

Share

Comments

  1. These sound really yummy!

    We’d love for you to link up to our Finished Friday Blog Party.

  2. Laura, I have had this recipe for years and do my magic trick when I point out the potato chips in the finished cookie. They taste like pecan sandies only WAY better.
    kathy

  3. Yum! wish I had one right now!

  4. Wait! How did you find time between the diapering and the burping? I don’t think that ever happened to me when my kids were babies! LOL! Thank you for the recipe…I’ve got a couple of little 3 year olds on their way to spend today and overnight with us so I think I’ll make these for them.

  5. These look so good!!!! I am visiting from the sassy sites link party. I am you newest follower! I blog over at http://www.garagesalesrus.blogspot.com/ I hope you will stop by and do the same. I also have an awesome giveaway going on with a Cricut Machine! It’s only got a few hours left on it so hurry over and enter!

    Robin

Speak Your Mind

*


three + = 8