For many years I was an enthusiastic regular at the Elementary School's Morning Program. But once my kids graduated to Pierson they told me it would be weird if I continued to show up at SHES every day by myself. So I was very excited when I was actually invited to come back today to talk about writing cookbooks. Everything was just as I had remembered, except for that nice new gym floor they have installed. I pledged allegiance. I sang Your a Grand Old Flag along with Mr. Lahann. I got to talk about myself. And then some gracious ESL students presented me with cookies they had baked from a recipe in my book! Here is the recipe (the student bakers left out the nuts since SHES is nut-free):
Potato Chip Cookies
Makes 14 cookies
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
3/4 cup unbleached all-purpose flour
1/2 cup pecan halves, finely chopped
1/2 cup crushed potato chips
1. Preheat oven to 350 degrees. Line a baking sheet with parchmetn paper. Pour 2 tablespoons of sugar into a small bowl and set aside.
2. Cream butter and remaining 2 tablespoons sugar together in a large mixing bowl until smooth. Stir in vanilla. Stir in flour, nuts, and potato chips until incorporated.
3. Shape tablespoonfuls of dough into balls and place on prepared baking sheet at least 2 inches apart. Grease the bottom of a small juice glass with butter and dip into sugar in bowl. Press lightly on a cookie to flattin it and coat it with sugar. Repeat with remaining sugar and cookies, regreasing bottom of glass as necessary.
4. Bake until cookies are light golden around edges, 10 to 12 minutes. Let cookies stand on baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely.
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