"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Potato Chip Cookies Recipe

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This recipe for Potato Chip Cookies, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margit Daley
Added: Sunday, November 11, 2007


1 lb (!!!!) butter, softened
1 c. sugar
3 1/4 c. flour
2 t. vanilla
6-oz crushed potato chips (Dan-dee brand, if you can find them) -- 1 1/2 c.
Powdered sugar

Cream butter & sugar. Slowly blend in flour and vanilla.
Gently mix in potato chips.

Preheat oven to 300. Drop dough by well-rounded
teaspoons onto cookie sheet; lightly flatten both ways with
fork tines. Bake 15-20 minutes, until just browned. When
cool, sprinkle with powdered sugar. These freeze well (if
they last that long).

While cookies are baking, refrigerate remaining batter
between batches.

Personal Notes:
Personal Notes:
Your arteries may scream, but the indulgence is well worth it, I think. Think crunchy, intense butter cookie......




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