What do you do when you are back in DC a week early with an entire week of vacation? You act like a tourist of course. You get off the plane and go have drinks over the river...
You go spend a day at the beach and then go kayaking on July 4th...
You play with fireworks for a while and act like a kid again...
Then you go paddle boating on the tidal basin even though its 100 degrees outside...
Then you spend a night watching baseball and drinking beer as The Nationals throw back to 1924 for the night.
So after being a tourist in Scotland for a couple of weeks and then playing tourist in DC for the week, I thought some cookies were in order. Potato chip cookies of course because what do you have leftover after July 4th other than extra hot dog buns, potato chips. These cookies come out light and buttery. They have almost more of a shortbread taste. Next time I would add extra salt to try and create more of the salty sweet taste and sprinkle the chocolate with sea salt(This is added in the recipe below). This is a yummy light cookie though, that would go great with tea. Enjoy!
Potato chips and pecans...
Add in the egg, butter and vanilla extract...
Add in the flour, baking powder and salt...
Slightly press the cookies down.
And fresh out of the oven.
Potato Chip Cookies: (recipe adapted from My Baking Addiction)
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup crushed potato chips (ridged or regular)
1/2 cup ground pecans
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioners’ sugar
1 teaspoon seal salt
1. Preheat oven to 350 degrees and line a baking sheets with parchment paper.
2. In the medium sized mixing bowl, cream together the butter and granulated sugar until light and fluffy; about 3 minutes. Then whisk in the potato chips and pecans until fully incorporated. Add vanilla extract and egg, mixing until thoroughly combined.
4. Stir in flour, baking soda and salt, mixing until just combined; do not over-mix.
5. Using a medium cookie scoop (1 ½ tablespoons) scoop dough into 1 inch balls. Place dough balls 2 inches apart on prepared baking sheets.
6. Slightly flatten each dough ball with a glass dipped in confectioners’ sugar.
7. Bake in preheated oven for 12-15 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack.
8. If desired, garnish cooled cookies with a drizzle of melted chocolate and a sprinkling of fine sea salt.