POTATO CHIP COOKIES II
1 cup butter
½ cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2/3 crushed potato chips
1cup chopped pecans
Preheat oven to 350^.
In a medium bowl, cream together butter and sugar until smooth. Stir in egg yolk and vanilla. Gradually stir in the flour until just blended the nix in crushed potato chips and pecans, Drop by rounded spoonfuls onto ungreased cookie sheet. Criss-cross the top using a fork dipped in water.
Bake 12 to 14 minutes in the preheated oven, or until edges are lightly browned. Cool on baking sheet.
Yield: 24 servings.
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