• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Cookies » Almond Sandies

Almond Sandies

September 6, 2014 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe
Almond Sandies | bakeatmidnite.com | #almondcookies #shortbread #potatochipcookies
Almond Sandies

These almond sandies are the perfect tea or coffee cookie. It contains an unbelievable secret ingredient too!

These cookies are addictive.  They’re delicious–filled with toasty almonds and surprise–POTATO CHIPS!!!

 

Almond Sandies | bakeatmidnite.com | #almondcookies #shortbread #potatochipcookies
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.

The way I toast almonds (or any nuts) is I put them in a skillet and toast them over medium heat.  Make sure you stir them frequently–and watch them. They appear to just sit there, then all of a sudden, start browning.  This happens FAST so keep your eye on them.  You can do them in the oven too–takes maybe 15 minutes, but I prefer the stovetop method since I can watch them better–and don’t forget them (as I’ve done in the oven).
Almond Sandies | bakeatmidnite.com | #almondcookies #shortbread #potatochipcookies
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.

 

Almond Sandies
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Almond Sandies

These almond sandies are the perfect tea or coffee cookie. It contains an unbelievable secret ingredient too!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: cookies
Cuisine: American
Keyword: almond cookies
Servings: 24
Calories: 150kcal
Author: Judith Hannemann

Ingredients

  • 1 cup unsalted butter softened, at room temp
  • 1/2 cup sugar
  • 1/2 tsp almond extract
  • 8 oz flour*
  • 1/2 cup finely chopped toasted almonds
  • 1/2 cup finely crushed potato chips
  • 2 tbsp sugar
  • 1/4 tsp butter

Instructions

  • 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 1/4 tsp butter. Place 2 tbsp sugar in a small bowl. Dip the bottom of the glass into the sugar and press down each dough ball to about 1/4-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.

Notes

*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 1 7/8 cups done this way (NOT RECOMMENDED)

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 10mg | Potassium: 62mg | Fiber: 1g | Sugar: 5g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

 

Almond Sandies | bakeatmidnite.com | #almondcookies #shortbread #potatochipcookies
Almond Sandies

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.

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

Pin
Share
Tweet
Share

Filed Under: Cookies Tagged With: almond sandies, pecan sandies, potato chip cookies, shortbread, tea cookies

You May Also Like

Chocolate dipped shortbread cookies
Chocolate Dipped Shortbread Cookies
Strawberry Shortbread
Linzer Tarts
Linzer Tarts
Previous Post: « Slow Cooker Maple Kissed Roast Chicken
Next Post: Back To School Savings Begin At Price Chopper »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Treat and Trick says

    September 7, 2014 at 4:03 am

    What an incredible cookies! I need to try it soon. Thanks for your lovely comment…

  2. Judith Hanneman says

    September 7, 2014 at 4:16 am

    Your black sesame cookies look insanely delicious!

  3. KC the Kitchen Chopper says

    September 15, 2014 at 5:26 pm

    Love your secret ingredients of potato chips. Fun! Happy to see these cookies at our #theWeekendSocial.

  4. Ranjani Raj says

    December 18, 2014 at 4:31 am

    what a crispy texture the cookies have… Judith, i stopped here with the ur website name . It really attracts me more because am also a midnight baker 🙂 even i loved it more to do baking peacefully.. Nice knowing about your space.. Happy blogging

  5. Judith Hanneman says

    December 18, 2014 at 5:03 am

    Thank you Ranjani!

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Made with the kielbasa, this creamy corn casserole is a satisfying main dish. Leave out the kielbasa, and it's a great side.

Creamy Corn And Kielbasa Casserole

Tasty beef chuck steak and hearty noodles cooked to perfection in the slow cooker.

Slow Cooker Beef With Noodles

Chicken in bacon mushroom cream sauce

Chicken In Bacon Mushroom Cream Sauce

Fajita Rice Skillet Dinner

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY