Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Potato Chip-Pecan Crunch Cookies




Source of Recipe


Internet


List of Ingredients




1 cup (2 sticks) butter
1/2 cup sugar
1 teaspoon vanilla
1/2 cup crushed potato chips
1/2 cup chopped pecans
2 cups sifted all-purpose flour



Recipe



Preheat oven to 350 degrees. Cream butter, sugar and vanilla. Add potato chips and nuts. Stir in flour. Form into small balls, using 1 tablespoon dough for each.
Place on ungreased cookie sheets. Press balls flat with bottom of a tumbler dipped in sugar.

Bake at 350 degrees for 16-18 minutes, until lightly browned.

Makes 4 dozen cookies.

These are tasty and versatile. We added some minced dried rosemary to the last batch to create a savory cracker that would be lovely served with wine.