1 lb Butter; unsalted
1 c Sugar
3 c Flour
2 c Potato chips; crushed
1 c Nuts; finely chopped
1 tb Vanilla extract
Powdered sugar
Cream the butter. Gradually add the sugar and beat well. Add the
flour, mixing thoroughly. Add the remaining ingredients. Shape the
dough in small balls and place on a cookie sheet. Flatten slightly
with a fork dipped in cold water.
Bake in a preheated 325 degree oven for 20 minutes. Cookies will be
cream-colored when done. When cool, dust with powdered sugar. Store
in an airtight container.
** The Boston Herald – Food section – 3 January 1996 **
Scanned and formatted for you by The WEE Scot — paul macGregor
Yields
7 Dozen