Nicholas’ school district closed today for the very first snow day of the year. Abby’s preschool was open, but only for an hour and a half, so I decided to just keep her home, rather than chance the icy roads.
Our grass seed hasn’t come up yet, so there is a whole lot of mud hiding under this snow and our driveway is a solid sheet of ice. Since we can’t play outside, we brought the snow into the house.
We may or may not have already eaten all of those cookies we made yesterday.
Happy Snow Day!
The cookie recipes continue this week. 🙂
I originally got this particular recipe for potato chip cookies out of my grandmother’s church cookbook, ages ago.
Once upon a time, when I was a little girl, I would make them with my Mommom when I slept over at her house. She would only make half the recipe and we would bake them right in the toaster oven on her counter. Then when I was in college (We don’t even have to talk about how that was now 10+ years ago), I was a nanny for a little boy who had some food allergies. Eggs were one of the things he couldn’t eat, so sometimes we would make these cookies together, since this is an egg-free recipe.
No eggs also means that it is safe to eat the raw cookie dough!
I made them with my own kids over the weekend. I have yet to meet a child who doesn’t love making these cookies. I chalk it up to the crushed potato chips that are part of the recipe.
Potato Chip Cookies:
2 sticks of softened butter
1 cup of confectioner’s sugar + extra for dusting
1 tsp pure vanilla extract
1 cup crushed potato chip crumbs
1 and a half cups of flour
(We also used 1/2 cup of white chocolate chips this time, which is totally optional)
Yield: 2 dozen
These cookies tend to really spread out, so space them far apart and don’t forget the parchment paper because the bottoms can burn pretty easily.
linking to Cookie Recipe Exchange
Are you looking for a good sugar cookie recipe this year?
This recipe has been in my husband’s family for a few generations now. It is the recipe that my Mother-in-law uses every year to bake her famous sugar cookies around the holidays.
I’m sure my children will always remember them fondly as “Nana’s sugar cookies.”
I’m glad I snapped this picture of the recipe card while we were baking them together last year.
(I think that 168 cookies must be a typo, unless someone used to make these very, very small, but because you roll them very thin, this recipe does make a few dozen.)
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