Potato chips add a perfect blend of crunch and saltiness to these traditional shortbread cookies.
Potato Chip Cookies
- 3/4 cup butter softened
- 3/4 cup white sugar
- 1 egg yolk
- 1-1/2 cups all-purpose flour
- 3/4 cup potato chips crushed
- 1/2 cup walnuts or pecans toasted and chopped
Preheat oven to 350 degrees F.
In a zip-top bag, crunch up the potato chips, but not too small.
Cream butter and sugar until smooth in mixing bowl. Add egg yolk and mix thoroughly. Add the flour and nuts, mix until well blended. Last, stir in the potato chips.
Roll the dough into walnut sized balls or use a cookie scoop. Place on a cookie sheet and press gently with something flat (just to compress, not to spread the dough). Bake for 10 to 12 minutes.