Tuesday, June 7, 2011
Cooking with the Journal-Potato Chip Cookies
Summer is a time when there are lots of picnics. With picnics come potato chips. With potato chips come all those crumbs in the bottom of the bag. Oh, what to do with them? If the chips are flavored like barbecue or sour cream & onion, crush them up slightly and top casseroles with them a few minutes before removing from the oven.
With plain potato chips make Potato Chip Cookies. Just collect chips until you have enough for these cookies. These are a crisp brown sugar-flavored cookie with a hint of crunch from the chips. No, there is not an error in the recipe, there is no baking powder or soda in the cookies. Having said in yesterday’s post that I make my all-purpose mix with vegetable oil, I still do use shortening from time to time.
Potato Chip Cookies
Farm Journal Books 1971
1 c. shortening
1 c. sugar
1 c. brown sugar, firmly packed
1 t. vanilla
2 c. flour
1 c. crushed potato chips (about 2 c. uncrushed)
Combine shortening and sugars and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well. Stir in flour until thoroughly blended. Fold in crushed potato chips. Dough will be slightly stiff. Drop by rounded teaspoonfuls 2-inches apart onto lightly greased baking sheet. Flatten with fork. Bake at 350 degrees 10-12 minutes, or until light golden brown. Makes about 5 dozen.
Tomorrow: Ingredient Spotlight-Thyme Enough Casserole