Potato Chip Shortbread Cookies
produces 16 big cookies
recipe adapted from Washington Post
8 oz unsalted butter, room temp
1/2 cup sugar, plus more for rolling
1 3/4 cup unbleached A.P. flour
1 cup coarsely crushed potato chips
1 tsp vanilla
- Preheat oven to 325° convection (350° conventional). Combine flour and potato chips.
- Cream butter and sugar until fluffy, then add vanilla. Add dry and mix just enough to combine.
- Form balls of dough by hand about 2" across (or to suit your preferences). Roll in granulated sugar, then place on sheet pan with silpat or parchment paper. Flatten cookies with your hand (they won't spread much in the oven) and smooth edges if they crack a bit when flattened.
- Bake until golden and just starting to brown around edges. Our cookies were big and fairly thick, so they took a while to bake through.
Molly suggests adding pecans and drizzling chocolate on top