Potato Chip Cookies

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gottahaveahoove

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One of my Italian dance students in Philadelphia made these for us one day. She gave me the recipe.  It's very easy.  I made them on Friday.  My family and friends loved them.  Not my personal FAVORITE cookie, but,  very nice nonetheless. Next time, I'll double the recipe. It only made 30 cookies.  My late grandfather had a bakery.  All of our recipes are bakery size....same mess, so why not just make a lot?  They NEVER go to waste.


  Had anyone elase ever heard of these cookies?

[this post was last edited: 5/9/2016-00:24]
 
Nope, not

around here. Maybe they go well with scrapple. No Italian bakeries local have them either. This is "osa morta" cookie and canoli territory. Of course, also casata cake. Also these little mascarpone cream filled pastries like donut holes.
 
I'm not an expert on Scrapple, lol

We're an Irish family, but come from a very Italian oriented town. We learned very authentic "Italian" things.. sauce, pasta, etc.
Although my grandfather didn't make Italian baked goods, we learned lots of great stuff from others. Italian pepper cookies, anise cookies, biscotti, etc. People always ask me which side of my family is Italian. I reply, "none". Do I LOOK Italian?
I'll post some pics and the recipe for those potato chip cookies, if anyone would like.
 
My mother made them several times,  I have her recipes.  I remember them being very crispy. 


 


One favorite my step-dad liked was the Five Cup cookies.  This recipe you used five cups of any cereal, usually left over bottom of the box.  So you could use a cup of Rosin Bran, a cup of Rice Crispys etc, or all five cups of the same kind.  Makes a very good, and interesting cookie.  Also a good way to use up that last little bit at the bottom of the box.   Only warning, don't use Grape Nuts, when moistened and then baked, it sets up like concrete.


 


 
 
Piccadilly Cafeteria

Used to serve a buttermilk pie which was the best dessert I ever tasted!
 
Please pardon my slang? But to borrow from a good Ol' Southern colloquialism -- They sure is make for some mighty fine eating!!! And if they are really, really pie pan lickin'  good, they make you want to flying dropkick the cook, too!
 
Kid Rock

did that in a Waffle House. Or maybe it was another customer.
I hope it was worth dining at a greasy spoon then spending the night in jail.
Mississipp mud pie, shoe fly pie, buttermilk pie?
My favorites are apple, any berry, cherry, beef, chicken, caramel apple, and pumpkin. Then the more delicate pastries from Europe. Potica, from Slovak cuiine of tender dough with walnut filling of butter, brown sugar, vanilla rolled up as you would a cinnamon roll. A holiday specialty.
 
...And don't forget the ever pleasing Georgia ice-cream with bacon & cheese all smothered in waffle sauce!  And no meal is complete without its cherry -- iced sweet milk and cornbread! ...And what's a " Kid Rock " anyway? I'm going to Google it and see. 

[this post was last edited: 5/10/2016-11:58]
 
Yep! At long last it appears they just might've found the missing link! I guess now, I'm going to have to eat my hat!
smiley-frown.gif
 
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OMG ... Utz Potato Chips -- the best in the world!! Haven't had 'em in yeeeeears... (Well ... neck and neck with Wise Potato Chips maybe.......)


 


Could you post your recipe please? I googled and found many dozen of them, all different.


 


Thx...
 
Sure! I doubled this, but this is

the original one.


  Cream 1 stick of SOFT butter w/ one half cup sugar.


   Add 1 teaspoon of vanilla.


   Add one and three quarter cups of flour.


    Add one cup of chopped walnuts.


    Add one cup of crushed potato chips.


 


  Mix w/ a wooden spoon OR spatula.


  Scoop onto an ungreased cookie sheet.  (I use parchment paper).


    Bake at 350 degrees for about 12 minutes or until the edges become golden.


  Makes about 30 cookies.
 
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Thanks! This sounds great. I'm gonna make a batch; just wish I had some Utz or Wise potato chips to use.


 


Here's Emeril Lagasse's recipe which is close, although the proportions of potato chips & flour are different. I do like his suggestion to butter & sugar the bottom of a glass to press down the cookies. That'll give 'em a nice sugary crunch on top!


 


POTATO CHIP COOKIES



1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar, divided
1 teaspoon pure vanilla extract
1/2 cup chopped toasted pecans
1/2 cup finely crushed potato chips
2 cups all-purpose flour, sifted

Preheat the oven to 350 degrees F.

In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla. Add the toasted pecans and potato chips and stir well. Add the flour and stir to combine.

Place the remaining 1/2 cup sugar in a shallow bowl.

Form the mixture into small balls, about 1 tablespoon each, and place on an ungreased baking sheet.

Brush the bottom of a heavy flat-bottomed glass with butter. Dip it in the remaining 1/2 cup sugar and flatten the cookies on the baking sheet, dipping in sugar before flattening each cookie.(Replenish the butter as needed.)


 


Bake the cookies until light golden brown, 14 to 16 minutes.

Using a spatula, transfer the cookies to a wire rack to cool. (The cookies will keep in an airtight container at room temperature for up to 3 days.) When cookies have cooled, dip 1 half of each cookie in the chocolate sauce, if desired. Let harden on a wire rack.
 

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