Yield: 7 Dozen
|1 pounds||Butter; unsalted|
|2 cups||Potato chips; crushed|
|1 cup||Nuts; finely chopped|
|1 tablespoon||Vanilla extract|
|\N \N||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