Free Recipe Border Sugar Cookies
Recipe Type: H Recipes
Recipe Preparation: bake
Cooking Ingredients for Border Sugar Cookies Recipe
8 oz Unsalted butter – (2
-sticks); softened
1/2 c Sugar
3/4 ts Salt
1-1/2 ts Vanilla extract
1/2 c Chopped pecans
1/2 c Crushed potato chips
2 c Unbleached all-purpose flour
Sugar for dipping
=== GARNISH ===
4 oz Semisweet chocolate;
-optional
Border Sugar Cookies Preparation
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Cream together the butter and sugar until light and fluffy. Beat in the salt and vanilla. Then add the pecans and potato chips and mix well. With a wooden spoon, stir in the flour just until it disappears. 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. Coat the bottom of a heavy glass with butter and then dip in sugar. Press and twist to flatten each ball into a 3-inch circle. Bake 8 to 10 minutes or until the edges turn lightly golden brown. Transfer to racks to cool. For an optional garnish, melt the chocolate in a bowl over a pot of simmering water. Let cool slightly. When cool enough to handle, dip your fingertips, or the tines of a fork, in the chocolate and drizzle over the cookies. Refrigerate to set. This recipe yields about 24 cookies. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6150 broadcast 09-17-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 24
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