I love, love, love these cookies. They’ve got a shortbread base with the extra salty, crunchy flavor of the potato chips. Tasters loved these cookies as well. The bonus is that they’re amazingly easy to make.
Pecan Crunch Cookies
“Crushed potato chips are the secret for that special crunch,” Dorothy Fitarapravich.
1 cup butter
1/2 cup sugar
1 tsp vanilla
1/2 cup crushed potato chips (Lay’s or similar)
1/2 cup chopped pecans
2 cups sifted all-purpose flour
Preheat oven to 350 degrees. Cream together butter sugar and vanilla. Add crushed potato chips and pecans. Stir in flour. Batter will be dry.
Form dough into small balls, using about 1 tsp. dough for each. Place on ungreased cookie sheet. Press balls flat with bottom of a tumbler dipped in sugar. Bake 16-18 minutes or until cookies are lightly browned. Makes 3.5 dozen.