Lifestyle

Picnic Cookies

Posted June 15, 2010 11:00 pm

1 cup unsalted butter, softened

cup sugar

1 large egg yolk

1½

teaspoons vanilla extract

1½

cups all-purpose flour

⅔

cup crushed regular or ruffled potato chips (not baked or flavored)

cup toasted pecans, chopped

cup toasted walnuts, chopped

Heat oven to 350 degrees; lightly grease or line cookie sheets with parchment paper.

In large bowl with mixer on medium speed, beat butter and sugar until light, about 1½

minutes. Add egg yolk and vanilla; beat 30 seconds. Scrape bowl well. Beat 30 seconds. Add flour and mix on low speed just until combined. Scrape bowl well.

Gently fold in potato chips and nuts. Scoop into 1-inch balls and place 2 inches apart on baking sheet. Press cookie balls to slightly flatten. Bake 12 to 13 minutes until set. Cool 5 minutes on pan before transferring to cooling rack.

Makes 20 to 24.

Baker's hint: Untoasted pecans, walnuts or chopped almonds may be used. If using almonds, substitute 1 teaspoon almond extract for the vanilla.

@Recipe nutrition:Nutrition values per serving: 159 calories, 12 g fat (5 g saturated), 12 g carbohydrates, 1 g fiber, 2 g protein, 30 mg cholesterol, 41 mg sodium.

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