December Challenge: Day 17 .....

Bauble.

Well, the weather guys were right for a change ..... it has snowed all day! Unfortunately, I was not able to make it out to the bake sale that I mentioned yesterday. Since I was snowed in I decided to make another batch of the potato chip pecan sandies ~ this time for us! The recipe follows. Even though the recipe says it makes 6 dozen I didn't get that many in either of the batches I made.

About this photo: A couple of weekends ago we went to a greens sale at the Burnside Plantation. At that sale they were selling these cute little pine cone angels for only a dollar! Perfect for today's bauble challenge.

Sally's Potato Chip Sandies

Makes 6 dozen cookies.

2 sticks (1/2 pound) unsalted butter, at room temperature

1 cup confectioners' sugar, plus more for dusting (optional)

1 large egg yolk, at room temperature

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup (2 1/2 ounces) crushed potato chips

1/2 cup finely chopped pecans

1. Preheat the oven to 350 F. Line two cookie sheets with parchment paper.

2. Place the butter and sugar in a large mixer bowl and beat until smooth and creamy, about 3 minutes. Add the egg yolk and vanilla and beat well. With the mixer on low, gradually add flour. Scrape down the sides of the bowl, and then gently fold the potato chips and nuts into the dough with a spatula.

3. Using a small (2-teaspoon size) cookie scoop, drop scoops of the dough about 2 inches apart on the prepared cookie sheets.

4. Transfer to the oven and bake until the cookies begin to brown at the edges, 12 to 15 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 3 minutes. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.

5. Store in an airtight container for up to 3 days, or freeze for up to 3 months.


PS: I have just noticed that this is journal entry # 1234!