Potato Chip Cruncheroos

 

I love potato chips.  If I know they are in my house it literally drives me crazy until I finish off the whole bag.  I guess I am a crunchy-salty lover.  I kept thinking: how could I incorporate chips into cookie form? This recipe is the result of a few trials to see what tasted best and how I liked the texture.  True to their crunchy nature, the added potato chips to the dough and the additional ones sprinkled on top were the perfect answer.  I know your family will make these cookies disappear fast!

 

2 cups butter, softened                                 4 cups flour

1 ½ cups sugar                                             1 cup chopped pecans

1 large egg                                                    1 cup potato chips, coarsely crushed

2 tsp. almond extract                                    Additional finely crushed potato chips,

Strawberry jam                                                 for topping

 

Preheat oven to 350.  In a large bowl cream the butter and sugar until creamy.  Beat in the egg and almond extract.  Gradually mix in the flour, one cup at a time.  Stir in pecans and 1 cup coarsely crushed potato chips.  Roll dough into 1-inch balls and space 2 inches apart on ungreased baking sheet.  Make indentation using thumb into each cookie and fill with small amount of jam.  Top each cookie with additional finely crushed chips.  Bake 12-14 minutes or until golden brown.  Cool on wire racks and store in tightly closed container. Enjoy!