Recipe - Border Sugar Cookies

8 ounce Unsalted butter (2
sticks); softened
One half cup Sugar
Three fourths teaspoon Salt
1 One half teaspoon Vanilla extract
One half cup Chopped pecans
One half cup Crushed potato chips
2 cup Unbleached allpurpose flour
Sugar for dipping
=== GARNISH ===
4 ounce Semisweet chocolate;
optional

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 parchmentlined 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
3inch 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 # TH6150 broadcast
09171996) Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

09211996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.