Yield: Yields about 30 cookies.
Potato chips in a cookie? You bet. My version of my grandmother’s recipe adds a new and delicious crunch to the traditional pecan sandie, resulting in a buttery cookie with a light and flaky texture. Don’t refrigerate or freeze the unbaked dough, as the potato chips will become soggy.
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For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Excellent, as so many have said. I used rainbow sanding sugar to jazz them up a bit, and they looked adorable!
These were really delicious! Watched very carefully for browning around the edges -- probably took close to 15 minutes in my oven. Served them with fruit and dark chocolate fondue for Valentine's Day dessert and while excellent plain they were out of this world when dunked in the warm, dark chocolate!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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