Sweet & Salty Pecan Sandy Cookies
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using an electric mixer, beat 3/4 C (1 1/2 sticks) unsalted butter (at room temperature), 1 tsp. pure vanilla extract, 1/4 tsp. kosher salt and 1/2 C sugar until light and fluffy, about 3 minutes. On low speed, beat in 1 1/2 C all-purpose flour until just incorporated. Stir in 1/2 C pecans (chopped) and 3/4 C crushed potato chips (2 C whole). In a small bowl, place 1/4 C sugar. Roll level Tbsp. of dough into balls and roll around in the sugar to coat. Place on prepared baking sheets, spacing them 2 inches apart. With a flat-bottomed measuring cup or glass, press each ball into a 1/4 inch thick round. Bake until lightly golden brown, 16-18 minutes. Let cool for 5 minutes before transferring to wire racks to cool completely.
*Optional: dip cookies into melted chocolate and allow to set before serving.
Makes 30 cookies
No comments:
Post a Comment