Border Sugar Cookies Recipe

• 8 ounce Unsalted butter - (2 sticks) softened
• 1/2 c. Sugar
• 3/4 tsp Salt
• 1 1/2 tsp Vanilla extract
• 1/2 c. Minced pecans
• 1/2 c. Crushed potato chips
• 2 c. Unbleached all-purpose flour Sugar for dipping
• 4 ounce Semisweet chocolate optional

1. Preheat the oven to 350 degrees.
2. Line a cookie sheet with parchment paper.
3. Cream together the butter and sugar till light and fluffy.
4. Beat in the salt and vanilla.
5. Then add in the pecans and potato chips and mix well.
6. With a wooden spoon, stir in the flour just till it disappears.
7. Roll the batter into balls about the size of a large walnut and place on the parchment-lined cookie sheet, allowing plenty of room for spreading.
8. Coat the bottom of a heavy glass with butter and then dip in sugar.
9. Press and twist to flatten each ball into a 3-inch circle.
10. Bake 8 to 10 min or possibly till the edges turn lightly golden.
11. Transfer to racks to cold.
12. For an optional garnish, heat the chocolate in a bowl over a pot of simmering water.
13. Let cold slightly.
14. When cold sufficient to handle, dip your fingertips, or possibly the tines of a fork, in the chocolate and drizzle over the cookies.
15. Chill to set.
16. This recipe yields about 24 cookies.

butter, sugar, salt, vanilla, pecans, potato chips, flour sugar, chocolate optional

Taken from cookeatshare.com/recipes/border-sugar-cookies-89113 (may not work)