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Potato Chip Crunchies

Source of Recipe

Lori Bakes from "Lori Bakes Gluten Free"


Recipe Introduction

The first time I made these cookies (25 years ago for my sister's wedding) I made them with regular flour. Now I make them with gluten free.

List of Ingredients

1/2 cup GFCF margarine (butter if you are not cf)
1/3 cup sugar
3/4 tsp high quality gf vanilla extract
1 cup Bette Hagman Featherlight Flour Blend (recipe filed under flour blends)
1 Tbls sweet rice flour
3/4 tsp xanthan gum
1/2 cup crushed GFCF plain potato chips*
* Or 1/4 cup potato chips and 1/4 cup chopped pecans
Additional sugar


Recipe

In a small bowl, combine flours and xanthan; set aside.

In the bowl of your mixer, cream butter or margarine with 1/3 cup sugar and vanilla until light and fluffy.

Add flour mixture, beating until blended.

Stir in potato chips and nuts if desired.

Shape into 1" balls and roll into additional sugar.

Place 2" apart on ungreased or parchment-lined cookie sheets.

Flatten cookies slightly with bottom of a glass.

Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned.

Allow cookies to cool on sheets before moving to a wire rack and allow to cool completely before storing.

Yield: 2 dozen