10 March, 2012

Catherine's Potato Chip Cookies

This melt-in-your-mouth goodness is from our 1990 Christmas Cookie Exchange.

Catherine's Potato Chip Cookies ingredients (11)
Servings not shown
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp soda
1/2 tsp salt
2 cups crushed potato chips (use Ruffles® for extra crispy)
1 cup chopped nuts
Confectioner's sugar


Catherine's Potato Chip Cookies Directions
Preheat oven to 350ºF. Grease baking sheets and set aside.

Cream shortening, brown sugar, granulated sugar, eggs and vanilla; beat well.

Sift together flour, soda and salt. Add to sugar/egg mixture and beat until smooth.

Fold in potato chips and nuts (batter will be thick).

Spacing about 2-inches apart, drop by teaspoonful onto greased cookie sheets.

Bake in preheated 350ºF oven for ten to twelve (10 to 12) minutes.

To finish, roll warm cookies in confectioner's sugar.


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