1 cup crushed potato chips
½ cup finely chopped pecans (optional)
¼ cup sugar in flat container
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Whip butter, adding sugar and vanilla. Gradually add the flour and continue mixing until well blended. Stir in the potato chips and pecans and mix well.
Form 24 equal balls of the dough. Press and form each into ½-inch thick cookies and dredge in sugar. Place on parchment paper and bake at 350 degrees for 15-18 minutes. Cookies should be firm but not browned. Cool completely.
Wrap in clear cellophane wrap and store in airtight container. They can be frozen for up to 30 days.
Maxine Turner is the president of Cuisine Unlimited.
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