Yield: 7 Dozen
| Measure | Ingredient |
|---|---|
| 1 pounds | Butter; unsalted |
| 1 cup | Sugar |
| 3 cups | Flour |
| 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