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March 2, 2012

Grandma Walker's Potato Chip Cookies

Grandma Walker's potato chip cookies are in the oven! I remember her making them for us when we'd visit but this is the first time I've tried them. She always made drop cookies--I'm experimenting with the dough as a bar cookie since I have neither the counter space nor the sink/dishwasher for cookie sheets. I so hope they turn out well as I've been looking forward to them for weeks!

I'm gonna try one or two and mail at least half the pan to my mom, since this was her mother's recipe. Another reason to make them as a bar cookie--they'll fit better in a mailing box. I used sliced almonds because I had them left over from holiday baking, but any nut will do in this recipe. My grandma would've used chopped walnuts. This is one recipe where the quality and freshness of your flour really makes a difference. I only keep one kind of flour in my home--no room for lots of containers--so pretty much everything I make is made with wheat flour. Since I don't cook for a large number of people, I'm learning to scale down my baking supplies and buy smaller quantities more often. Stale flour is no good (though that wasn't my issue today). I had trouble having patience before sampling them straight out of the oven, so they were a little crumbly when cut. After putting them in the fridge to cool, they hardened up and cut quite nicely.

My friends might not know my grandma raised nine children, for long spans of time as a single parent. I love revisiting her depression-era recipes. This typed version was scanned from a cookbook put together at the retirement complex my grandma lived in for years--Round Barn Manor in Champaign IL in the early 1980s.

Potato Chip Cookies

3/4 c. Butter
1/2 c. Sugar
1 Egg Yolk
1 1/2 c. sifted Flour
1/2 c. Nuts
3/4 c. crushed Chips

Mix all together and drop on ungreased cookie sheet. Bake at 350 degrees for 12/15 minutes. Cool 1 minute and sprinkle with powdered sugar.

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