I'm a sucker for a salty and sweet food combo. Pretzels dipped in whipped cream, salty caramels, chocolate covered potato chips, we even throw dark chocolate into chili (it really adds a richer flavor to the chili). If I'm going to eat junk, I alternate between potato chips, and dark chocolate. And back again.
There was a cooking show on years ago called Two Hot Tamales with Susan Feniger and Mary Sue Milliken, and everything they made had a spicy accent to it. The two chefs have a restaurant in Las Vegas called Border Grill, we went to LV for my 30th birthday and planned to check it out.....but never quite made it. Hey, it was Vegas, and what happens in Vegas......
Well, they made a shortbread cookie that I have been making at Christmastime ever since I came across the recipe. And it is made with (surprise) potato chips and chocolate. I have to make several batches in December because they disappear in two seconds. So without further ado, here are the Border Sugar Cookies....
2 sticks unsalted butter, softened
1/2 cup sugar
3/4 teaspoon of salt
1 1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup crushed potato chips
2 cups unbleached all purpose flour
sugar for dipping
4 ounces semi sweet chocolate for garnish
a heavy glass, like a pint glass
Preheat oven to 350.
Line a cookie sheet with Silpat or parchment paper
Cream together butter and sugar until fluffy
Beat in salt and vanilla
Add pecans and chips and mix well
With a wooden spoon, stir in flour until it disappears
Roll batter into balls the size of a walnut and place on sheet, allow room for spreading
Coat bottom of glass with butter, then dip in sugar, and flatten each ball into a 3 inch circle.
Bake 8-10 minutes, edges should be light brown.
Melt chocolate, and use a fork to drizzle chocolate over cooled cookies.
Refrigerate to set, or if you live in the freezing northeast like I do, stick them in the garage covered with paper to set.