I visited my ex-piano teacher a couple weeks ago and we got to talking about baking and recipes and such. Well, she pulled out her old recipe box and took out a couple of recipes, some old and some new. A Couple of them caught my eye, like the Lincoln log cake and a poke cake and these potato chip cookies. I hadn’t heard of it before and I thought I would try something new. I finally had time to bake this weekend and to say the least I couldn’t really taste to potato chips in them and they tasted more like a Mexican wedding cookie (maybe it was the almonds I used), but in all it was still really, really tasty and they were sweet but in a good way. In about 12 hours all of them were gone.
they were a fun thing to bake on some down time
Potato Chip Cookies
recipe from Beth-Ann Munsonmakes about 4 dozen cookies (I halved the recipe and got 20 cookies)
Ingredients
1/2 lb (2 sticks) margarine (unsalted butter)
1/2 cup sugar
1/2 tsp vanilla
1 1/2 cups all purpose flour
1 cup potato chips (I used the original popchips)
1/2 cup nuts (slivered almonds)
powdered sugar (optional)
Directions
- preheat oven to 325 degrees F.
- Cream the margarine, sugar and vanilla together until fluffy.
- Alternate the flour and the potato chips to the creamed mixture then add in the nuts.
- Form into small balls and place on an un-greased/wax paper covered baking sheet and press the balls down with a fork.
- Bake for 20 minutes. Once done baking transfer onto a cooling rack to cool. Once the cookies have cooled you can sprinkle powdered sugar on top.
serving size: 1 cookie
Calories 79.2 Total Fat 5.3 g Saturated Fat 0.1 g Polyunsaturated Fat 0.2 g Monounsaturated Fat 0.4 g Cholesterol 12.0 mg Sodium 15.4 mg Potassium 10.0 mg Total Carbohydrate 7.1 g Dietary Fiber 0.4 g Sugars 2.7 g Protein 0.8 g
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