Kathy: Potato Chip Cookies
2 sticks butter, room temp
1 cup granulated sugar
3 cups all-purpose flower
2 tsps. pure vanilla extract
1 1/2 cups crushed potato chips (plain flavored, of course)
1 cup confectioners’ sugar
Place rack in the center of th eoven and preheat oven to 350.
Place butter and granulated sugar in a large mixing bowl and beat with mixer on low spped until the mixture is well blended. Increase the speed to medium and beat until fluffy. Add flour and vanilla, and beat on low speed until the flour is just incorporated. There’s no need to scrape down the side of the bowl. Aadd the potato chips and beat on low until the batter just comes together and the potato chips are incorporated.
Drop the batter by teaspoonfuls onto ungreased baking sheets (you’ll need 2), leaving an inch between the cookies. Bake until cookies are lightly browned around edges but still soft in the center. About 10 to 12 minutes. Remove baking sheets from oven and let cookies rest for 1 minute.
Transfer cookies to a wire rack to cool, then immediately generously sprinkle half of the confectioners’ suger over them, Let them cool completely then sprinkle with remaining confectioners’ sugar before serving.
Store in a plastic container, or cookie jar, at room temp for up to 1 week.
