Potato Chip Cookies

I wrote this post on Potato Chip Cookies before I realized how many others have recently posted recipes for potato chip cookies. In studying some books on food photography, cookies were an “assignment”. These have been on my mind lately and decided to make them for pictures.

Oh well, here is another version that isn’t adapted from Emeril or Smitten Kitchen. Guess a good thing is hard to keep quiet!

We have enjoyed these for years. So addicting and rich a small batch is all you need.

These potato chip cookies are a style of shortbread. There is no salt in the recipe due to the addition of the crushed potato chips. It is a simple and deliciously sweet and salty cookie. They remind me of Pecan Sandies.

The use of baking powder is optional. Using it creates a meringue like texture to the cookie. Quite yummy.

This recipe was discovered in Mom’s Big Book of Cookies which has many delightful cookie recipes, many of which are “kid helper” friendly. I tweaked it a little bit.

If you wanted, you can add some dark chocolate chips to the mix or melt chocolate and dip half the cookie in the melted chocolate.

Or perhaps use pretzels instead of potato chips.

After this potato chip shortbread cookie, maybe a bacon shortbread cookie would be in order. . . just sub out minced crispy bacon for the potato chips and see what you end up with.

Potato Chip Cookies

1/2 cup soft butter

6 Tablespoons granulated sugar

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 cup finely chopped pecans

1/2 cup crushed regular potato chips (non flavored-low fat ones work too)

1 teaspoon baking powder – optional

  • Pre-heat the oven to 350°F
  • Line a baking sheet with parchment paper or use a silpat silicone  mat
  • Cream the butter and sugar together
  • Add vanilla
  • Scrape down the sides of the bowl
  • Measure the flour, baking powder, if using, chopped nuts and crushed chips into a bowl and stir together well.
  • Incorporate the dry mixture into the creamed butter, sugar and vanilla.
  • Make 1 inch sized balls and place 2 inches apart on the baking sheet.
  • Using a flat-bottomed glass of cup, flatten each ball, dipping the bottom of the glass into sugar between each cookie.
    • Or you could roll the balls in sugar and then flatten them
  • Bake 10-12 minutes or until the edges of the cookies begin to turn golden brown.
  • Cool on the baking sheet for 5 minutes before moving the cookies to a cooling rack.

Serve with a tall cold glass of milk.

Glazed Lemon Shortbread

Glazed Lemon Shortbread

My son loves these. He is going back to school soon and when he gets there, a box of these sweet treats from home will be waiting.

This twist on traditional shortbread adds fresh lemon zest in the mix and fresh lemon juice in the glaze. One secret is to use a very fine microplane on the fruit so the zest is very fine.

If you like the lemon version, branch out and try making them with orange, or lime or tangerine or grapefruit. Kumquat maybe?

The amazing part of good shortbread is how they just melt in your mouth. Then take a nice sip of tea. Sit back and enjoy.

There are several pictures at the end of the post, so scroll down.

Glazed Lemon Squares

  • 1 cup butter
  • 1 cup confectioners sugar (10x)
  • Zest from 1/2 lemon (Use the other half in the glaze)
  • 1 Tablespoon vanilla extract
  • 2-1/2 cups AP flour
  • 1/2 teaspoon salt

Using a mixer on high-speed, cream butter,  10x sugar, zest and vanilla 3-4 minutes; until light and fluffy.

While the butter and sugar are creaming, measure and mix the flour and salt into a bowl.

Scrape down the bowl.

On low-speed, add the flour mixture to the creamed butter and sugar.

Mix only until the mixture comes together and resembles crumbs.

Do not over mix! Over mixing will develop the gluten in the flour and give you a ‘tough cookie’ rather than a tender one.

Transfer the dough to a non-stick 9 x 12 cake pan.  Cover with plastic wrap and pat the dough evenly into the pan.

Place in the refrigerator or freezer until the dough becomes thoroughly chilled.

Traditionally, you can prick the shortbread with a fork for decoration. You can choose not to.

If, for some reason, you get a wild hair on and decide to add baking powder to the mix, I would strongly suggest you do prick the dough to prevent bubbles and warping.

Preheat the oven to 300°F. Clean up the kitchen.

Once the dough is chilled, place it in the oven and bake for 35 minutes or until the edges are just beginning to turn golden brown. The shortbread will remain pale.

Remove from oven and cool on a rack.

Cut the shortbread while still warm. You get a cleaner cut edge.

Once cooled; remove the cut shortbread and put them on a rack which is placed over a clean sheet pan.

Make the glaze just before you are going to pour it over the cookies.

Be sure the cookies are completely cool so the glaze does not run or melt off.

Randomly pour the glaze. You can do it randomly or evenly, which ever you prefer.

DO NOT spread the glaze as the cookies are crumbly and you will not have a smooth glaze. If you make a lot of glaze you can cover them and decorate them like petit fours.

I like to sprinkle a fine touch of finely ground fleur de sel on the top of the shortbread cookies.

Sweet, tart, salty, smooth. . .

To make the Lemon Glaze:

  • Zest from the other half of the lemon used in the mix
  • 2 cups confectioners sugar (10x)
  • 1/4 cup lemon juice

Sift the sugar to ensure no lumps.

Add the zest, stir it in and then add the juice. Mix until smooth with a fork. Whisking will add too many bubbles.

Pour over cooled shortbread cookies.

Allow glaze to dry about an hour longer before storing.

Use a fine Microplane to zest the fruit

Cream butter and sugar. Don't forget to scrape down the bowl sides.

Add flour; mix only until combined

Cover with plastic, pat evenly into pan. Chill.

Cut while still warm for a clean edge.

Place on a rack and glaze