Food recipes
Potato Chip Cookies Dipped in Chocolate
Potato Chip Cookies Dipped in Chocolate Ingredients: butter, without salt sugars, granulated vanilla extract salt, table nuts, almonds potatoes, raw, skin wheat flour, white, all-purpose, unenriched spartan, real semi...
Potato Chip Cookies Dipped in Chocolate
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
salt, table
nuts, almonds
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
oil, canola
Directions:
Preheat your oven to 350 degrees F.
Line your baking sheet with parchment paper {I had waxed and used it with good results} and set aside.
I used my Kitchen Aid with regular beater {but a hand beater would work just as well} and creamed together the butter with 1/2 cup of the sugar until lightly and fluffy, then mixed in the vanilla until smooth.
Add the almonds, potato chips and flour together and mix until a huge bowl of crumbly looking dough; it will be moist though.
Place the remaining 1/2 cup sugar in a small bowl.
Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands.
Roll the ball in the remaining sugar until coated.
Place on prepared baking sheet and using the bottom of a drinking glass or measuring cup to slightly flatten the cookies.
Cookies only need to be an inch apart; they only spread a little.
Bake cookies until lightly golden at the edges, about 15 minutes.
Transfer to cool on a wire rack.
If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave {I do it this way-- 30 seconds, stir, repeat}.
Stir until smooth.
Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.
OMGoodness -- DELISH :).
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
salt, table
nuts, almonds
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
oil, canola
Directions:
Preheat your oven to 350 degrees F.
Line your baking sheet with parchment paper {I had waxed and used it with good results} and set aside.
I used my Kitchen Aid with regular beater {but a hand beater would work just as well} and creamed together the butter with 1/2 cup of the sugar until lightly and fluffy, then mixed in the vanilla until smooth.
Add the almonds, potato chips and flour together and mix until a huge bowl of crumbly looking dough; it will be moist though.
Place the remaining 1/2 cup sugar in a small bowl.
Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands.
Roll the ball in the remaining sugar until coated.
Place on prepared baking sheet and using the bottom of a drinking glass or measuring cup to slightly flatten the cookies.
Cookies only need to be an inch apart; they only spread a little.
Bake cookies until lightly golden at the edges, about 15 minutes.
Transfer to cool on a wire rack.
If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave {I do it this way-- 30 seconds, stir, repeat}.
Stir until smooth.
Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.
OMGoodness -- DELISH :).