Ingredients
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3/4 cup all-purpose flour
1/2 cup potato chips, crushed finely
1/4 cup pecans, toasted, chopped fine and cooled
1/4 teaspoon salt
1/2 cup unsalted butter (softened but still cool)
1/4 cup sugar
1/4 cup confectioners' sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Preparation
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Prepare the potato chips and pecans. Adjust oven rack to middle position and heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
Combine: flour, potato chips, pecans and salt in one bowl.
In a different bowl, mix together butter and both sugars on med-high until pale and fluffy, about 3 minutes. Add egg yolk and vanilla. Beat until combined. Add in flour mixture. Roll dough into 1-inch bowls and space 3 inches apart on sheets. Flatten into 1/4-inch thickness with bottom of floured glass. (Note: you don't really have to do that. I didn't; cooked them the full 13 minutes and they were still great.).
Bake, 1 sheet at a time, until just set and lightly browned around edges/on bottom -- 10-13 minutes. Let cool completely on sheets, about 15 minutes.
Can be stored in airtight container at room temp for up to 2 days.
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