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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Susan Vaughn's Crunchy Cookies Recipe

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This recipe for Susan Vaughn's Crunchy Cookies is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c softened butter
¾ c granulated sugar
1½ c all purpose flour
1 tsp vanilla
1 c crushed potato chips
1 c finely ground or chopped pecans
Directions:
Directions:
Cream butter and sugar. Add flour gradually. Stir in vanilla, potato chips and pecans. Stir constantly. Chill dough for 15-30 min. Roll dough into 1 in balls and place on ungreased cookie sheets. Bake at 325º for 15-20 min until light brown on bottoms. Cool on wire rack. Sprinkle with confectioners sugar (optional)
Personal Notes:
Personal Notes:
I use Lay's Potato Chips. No one can guess that these cookies have potato chips in them.

 

 

 

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