These almond sandies are the perfect tea or coffee cookie. It contains an unbelievable secret ingredient too!
|Perfect tea or coffee cookie|
The original recipe comes from Fine Cooking. I changed it slightly because I love almonds and anything almond flavored. The original uses vanilla and pecans…also an excellent choice.
First time I tasted potato chip cookies was about 20 years ago at a Christmas party. I would have sworn they were shortbread cookies, but the friend who baked them told me what was in them. I thought she was kidding because Barbara Davis (RIP) had a delicious sense of humor. But no, she wasn’t pulling my leg. I never forgot how good they were but never got around to making any.
|Light and crunchy|
It’s important here to weigh the flour so you get the proper amount called for in the recipe. There are too many variations in weight measuring by cups since it depends strongly on how you fill them. Flour should be stirred to aerate it first (whenever you measure flour–even if you weigh it) and the cups have to be filled very lightly. If you use a cup measure, it may NOT turn out nice and light and crunchy…so be warned!
To get uniform-sized balls, I use a drop cookie scoop. That looks like a small ice cream scoop. You can also use a large mellon baller.
- 1 cup (2 sticks) unsalted butter softened, at room temp
- ½ cup sugar
- ½ tsp almond extract
- 8 oz flour*
- ½ cup finely chopped toasted almonds
- ½ cup finely crushed potato chips
- 2 tbs sugar
- ¼ tsp butter
- *Because of variations in how a "cup" is filled for flour, it's much better to weigh it for this recipe. If you don't have a scale handy, measure flour by first stirring it and lightly spooning it into the measuring cup. The measure should be 1⅞ cups done this way (NOT RECOMMENDED)
- Line 2 large baking sheets with parchment. Preheat oven to 350 degrees F.
- In a large bowl, using electric mixer, beat butter and sugar until well blended and fluffy.
- Add the extract and beat well. Beat in the almonds, potato chips and flour, combining well.
- Do not chill or freeze dough. Potato chips will get soggy and cookies won't set up properly.
- Shape dough into 1-inch balls and place about 2-inches apart on prepared sheets.
- Lightly grease the bottom of a glass with the ¼ tsp butter. Place the 2 tbs sugar in a small bowl. Dip the bottom of the glass into the sugar and press down each dough ball to about ¼-inch thickness. Coat the bottom of the glass with the sugar for each cookie.
- Bake for 10-12 minutes or until edges of cookies are lightly brown. Let cool on the baking sheets 5 minutes before removing.
- Makes about 24 cookies.
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.Yum