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i can't believe i sifted the flour buttery potato chip cookies

(2 ratings)
Recipe by
Annette W.
Lincoln, NE

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.

(2 ratings)
yield 4 dozen

Ingredients For i can't believe i sifted the flour buttery potato chip cookies

  • 3 1/2 c
    sifted all purpose flour
  • 1 c
  • 1 1/2 c
    crushed potato chips
  • 3 1/2 c
    softened butter
  • 2 tsp
  • 4 oz
    sliced almonds (sliced not slivered)
  • 2 c
    powder sugar, sifted before measuring
  • 2 Tbsp
    softened butter
  • 1/2 tsp
    vanilla or almond extract
  • 1/4 tsp
  • 3-4 Tbsp

How To Make i can't believe i sifted the flour buttery potato chip cookies

  • 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.

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