I Can't Believe I sifted the Flour Buttery Potato Chip Cookies

Annette W.

By
@greeneyez

These cookies came to be from me finding a childhood recipe for Potato chip cookies that I loved. I sat down to make them one afternoon and sifted the flour when the recipe did not call for it to be sifted. Needless to say the dough was like sand. I attempted to make the first batch by forming cookies out of this sand like dough but they didn't do anything in the oven. I decided to improvise. I added 1 1/2 sticks of softened butter to make the dough wet enough to roll cookies. I also added more potato chips and almonds. OMG is all I'm sayin! Oh and BUTTERY!

Recipe and pictures are my own.


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Comments:

Serves:

4 dozen

Ingredients

3 1/2 c
sifted all purpose flour
1 c
sugar
1 1/2 c
crushed potato chips
3 1/2 c
softened butter
2 tsp
vanilla
4 oz
sliced almonds (sliced not slivered)

WHITE ICING

2 c
powder sugar, sifted before measuring
2 Tbsp
softened butter
1/2 tsp
vanilla or almond extract
1/4 tsp
salt
3-4 Tbsp
milk

Directions Step-By-Step

1
Preheat oven to 350°F. Grease cookie sheet or line with parchment paper.
2
Cream together butter and sugar, then vanilla.
3
Alternate adding in potato chips and flour.
4
Stir in almonds last.
5
Pinch off dough and form balls. They don't have to be rolled, just squish them between your fingers or hands to form.
6
Bake for 15-20 minutes. They will not look done or turn brown accept for around the edges slightly. This is normal.
7
Let cool for 5 minutes then drizzle with icing while still warm.
8
***Icing*** Combine all ingredients in small bowl. Stir until smooth and well blended. Adjust for consistency if necessary adding more milk or powder sugar.

About this Recipe

Course/Dish: Cookies