Sunday, September 8, 2013

Sweet & Salty Pecan Sandy Cookies

Here's a great cookie recipe that combines the wonderful taste sensation of sweet AND salty!

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

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