*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)
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 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 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.