Have you ever wondered about the complexities of language? I mean . . . English is supposed to be English right, but here in the UK a potato chip is called a crisp. French fries are called chips over here and my family always called them chips, so I expect they call them chips in Canada also. I remember travelling as a child in the US and mom ordering us Hot Dogs and Chips for our dinner at a restaurant, and being most disappointed when I got a bag of potato chips instead of french fries. Are you confused yet? English is English, except when its not.
Other things I wonder about are things like who was it that decided if you mix things together like eggs and flour and sugar, you got a cake. Or, and this is a biggie . . . that eggs were edible. Yes, I have a weird mind sometimes. Then there are things like this cookie recipe. . . Potato Chip Cookies. Who was it that decided that potato chips belonged in cookies?
Not that I am complaining or anything. I love potato chips. I love cookies. The two together . . . genius. Its that sweet and salty combination that really gets my taste buds to tingling.
This is really a very old recipe and there are quite a few variations out there. Some use eggs, some do not. Some have chocolate chips, to further add to the sweetness. These don’t have eggs, nor do they have chocolate chips. They are beautiful however and have the texture of a very moreish shortbread cookie, and I adore short breads.
Its the short buttery texture of these that I really, really love. They are not too sweet either, just like a good shortbread biscuit . . .
They also contain chopped toasted pecans. I always toast my nuts when I am using them in baking. Toasting them really enhances their nuttiness . . . especially when you are talking about walnuts and pecans.
I suspect someone a very long time ago was making pecan sandies or short breads and didn’t have quite enough pecans, but did have potato chips and so decided to throw them into the mix instead, with most delicious results . . . but don’t quote me on that as I don’t really know!
I only know that they are delicious and I love them. They are fabulous with a cup of hot something, or with a glass of cold milk (my personal favourite.)
Today we are having the lads over for supper and I made
butterscotch pudding for dessert and so I thought these cookies would go beautifully with that.
I doubt either of them will be very disappointed actually. We are having BBQ for dinner, with salads, and so I thought pudding and cookies would make the perfect dessert.
Its a pudding and a cookie kind of a day I think. Potato Chip Cookie Day.
*Potato Chip Cookies*
Makes 3 dozen
One of my favourite goodies inside another one of my favourite goodies. You can’t lose. Its a sweet and salty treat!
225g butter, softened (1 cup)
95g sugar (1/2 cup)
280g plain flour (2 cups)
60g chopped toasted pecans (1/2 cup)
140g crushed potato chips (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking sheets with baking paper. Set aside.
Cream together the butter and sugar until light and lemon coloured. Stir in the remaining ingredients. Shape into walnut sized balls. Place onto the baking sheets. Flatten with the bottom of a cup dipped in icing sugar.
Bake for 15 minutes until golden brown. Scoop off to a wire rack to finish cooling. Store in an airtight container.
Dust with icing sugar to serve. (optional)
Here is another question . . . why is it that sweet and salty things go together so very well? I dunno, but they work together beautifully and it is a combination that I quite simply adore! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source:
https://theenglishkitchen.blogspot.com/2018/06/potato-chip-cookies.html
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