Border Sugar Cookies

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
24 cookies
Level:
Easy

Ingredients
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup crushed potato chips
  • 2 cups unbleached all-purpose flour
  • Sugar for dipping
  • 4 ounces semisweet chocolate, for garnish (optional)
Directions
  • Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

  • Cream together the butter and sugar until light and fluffy. Beat in the salt and vanilla. Then add the pecans and potato chips and mix well. With a wooden spoon, stir in the flour just until it disappears.

  • Roll the batter into balls about the size of a large walnut and place on the parchment-lined cookie sheet, allowing plenty of room for spreading. Coat the bottom of a heavy glass with butter and then dip in sugar. Press and twist to flatten each ball into a 3-inch circle. Bake 8 to 10 minutes or until the edges turn lightly golden brown. Transfer to racks to cool.

  • For optional garnish, melt the chocolate in a bowl over a pot of simmering water. Let cool slightly. When cool enough to handle, dip your fingertips, or the tines of a fork, in the chocolate and drizzle over the cookies. Refrigerate to set.


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