Note: Use fresh, plain salted chips/crisps for these Potato Chip Cookies.

Ingredients:

*2 sticks (8 oz) unsalted butter, softened
*1 c icing/confectioner’s/powdered sugar
*1 large egg
*1 tsp vanilla extract
*1 1/2 c plain/all purpose flour
*3/4 c plain potato chips/crisps, crushed
*1/2 c chopped pecans (or other nuts if liked)
*optional:  powdered (or granulated) sugar for dusting

Method:

Heat oven to 350 F. Grease a  baking sheet or use a silicone/parchment liner.

Beat the butter and sugar together until fluffy (can do this in a mixer) and the sugar is dissolved. Add the egg and vanilla and beat again. Slowly add the flour, mixing until there are no lumps. Fold in the potato chips and the chopped nuts just until mixed.

Drop by the teaspoonful onto greased baking sheets; leave room for spreading. Bake at 350 F for about 15 minutes, until golden brown. Remove the Potato Chip Cookies to a cooling rack and dust with with the sugar (if used) while still warm.

Allow to cool completely before packing into an airtight container. Because of the potato chips, these won’t store for too long, but they will get eaten quickly anyway.

Potato Chip Cookies not weird enough? Try Peanut Butter Pie, Popcorn Cake, Lemon Chile Shortbread, Bread of Death or West Country Faggots .

For more Regrettable Food: http://www.lileks.com/institute/gallery/index.html