Midnight

I'm in the process of putting together a cookie cookbook, so in the next few weeks, I have to make a number of different types of cookies and photograph them for the book. I said something about this particular type of cookie, and someone asked how to make them, so, I'll just post pics and recipes that I'm making here for you all to try out yourselves!



Jan’s Grandma’s Potato Chip Cookies
2 sticks Salted Butter
3/4-cup Sugar
1-1/2 cups Flour
1/2 tsp Vanilla
1/2 tsp Coconut extract
1/2 tsp Butter extract
1/2 tsp Lemon extract
2 cups crushed potato chips
1 cup chopped pecans
Powdered sugar

Cream together the butter and the sugar. Add flour gradually and stir well.
Add vanilla, coconut, butter and lemon extract along with the crushed potato chips
flatten with the palm of your hand. bake at 350 degrees F. for 8 to 10
minutes. Sprinkle with powdered sugar when cool Makes about 3 dozen cookies



Peanut Butter Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in
remaining ingredients. Cover and refrigerate about 2 hours or until firm. Heat
oven to 375ºF. Shape dough into 1 1/4-inch balls. Place about 3 inches apart
on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into
sugar. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes;
remove from cookie sheet. Cool on wire rack.

Starkizzer

Wow, the potato chip ones sound interesting. Not a big fan of lemon or coconut but I wonder how they would taste with another kind of extract like almond. Well I'll have to test it out and let you know. Thanks for the new recipe!

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Frivolity, at the edge of a Moral Swamp, hears Hymn-Singing in the Distance and dons the Galoshes of Remorse. ~Edward Gorey

Midnight

almond is a great swap out - go right ahead!