Tater Cookies
Posted
Sun, 02/03/08
I don't know anyone who dislikes potato chips, even the baked kind. Chips – or crisps as they are known in other parts of the world – are perfect snacks. These days it's possible to get a healthier variety, but they are not as enjoyable as grabbing a fistful of regular chips and getting your hands all greasy in the process.
Cape Cod Chips are top of the line, almost as good as Clover Club. Cape Cod carries most of the varieties: original, reduced fat, sea salt and vinegar, sea salt and cracked pepper, barbeque, roasted jalapeno, russet, cheddar jack and sour cream, buttermilk ranch and honey Dijon.
They also have a recipe section on their web site, where this one caught my eye:
Potato Chip Cookies
1/2 LB (2 sticks) butter
In a bowl, cream together butter and powdered sugar; add egg yolk and vanilla and blend well. Add flour 1/2 cup at a time; blend well. Fold in the nuts and potato chips. Drop by teaspoonfuls onto an un-greased cookie sheet. Bake at 350-degrees F for about fifteen minutes. Allow to cool before sprinkling with more powdered sugar. Serve.
When assembling the cookies, try cutting sugar in the cookie dough by half and leave off the powdered sugar at the end. They taste just as good, if not better.
Tags: Bread & Cookies;
Potatoes
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