Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Butter or margarine |
| 1 cup | Sugar |
| 1½ cup | Crushed ruffles potato chips |
| 3 cups | Flour |
| 2 teaspoons | Vanilla |
| \N \N | Powdered sugar |
Cream margarine & sugar until very light in color & very thick, the longer the better. Add vanilla & flour. Mix well. Fold in potato chips. Drop by spoonfuls on ungreased cookie sheet. Bake at 350 for 9 to 9-½ minutes.
When cool, sprinkle with powdered sugar. Yields approximately 12 dozen.
PAT FREEMYER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .