Potato Chip-Pecan Crunch Cookies
Preheat oven to 350 degrees. Cream butter, sugar and vanilla. Add potato chips and nuts. Stir in flour. Form into small balls, using 1 tablespoon dough for each.
1 cup (2 sticks) butter
1/2 cup sugar
1 teaspoon vanilla
1/2 cup crushed potato chips
1/2 cup chopped pecans
2 cups sifted all-purpose flour
Place on ungreased cookie sheets. Press balls flat with bottom of a tumbler dipped in sugar.
Bake at 350 degrees for 16-18 minutes, until lightly browned. Makes 4 dozen cookies.
Times testing notes: These are tasty and versatile. We added some minced dried rosemary to the last batch to create a savory cracker that would be lovely served with wine.
Source: Helen Gross, Dunedin. Similar recipes from Dolores Corneau, St. Petersburg, and Carol Swanson, Hudson