Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Christmas Crunch Cookies

on 12/03/2011

Happy December!  Hope your Christmas season has started off well!  Mine really went up a  notch today.  Took two dear ladies who are unable to drive at night to Mercersburg, PA, for the annual Mercersburg Area Community Chorus and Orchestra’s Christmas concert.  This was a first for me and, boy, was it everything they said it would be!  The first half of the program was excerpts from Handel’s Messiah.  Wow!  And took place in this gorgeous chapel that reminds you of an older English or European church with the Gothic architecture and gorgeous stained glass windows.  Ahhh.  A taste of heaven.  And then got a wonderful surprise at home–Michael and Ashley made an awesome light display out front.  Whoo hoo!  It’s beginning to  look a lot like Christmas. 🙂

So…i have two things to offer you today.  One i’ve been meaning to show you for several days but….  I read the neatest trick and tried it out.  And it works!  Next time you buy a bunch of green onions, use just the tops and save the bulb part.  Put them in water and, within a week, you’ll have more tops!  These are bad photos but if you can tell anything, this is about 12 days’ growth.  How’s that for frugal?!?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next is one of those gifts that keep giving kind of deals.  I”m planning to do a lot of cookie and other goody baking/making in the next few weeks.  If you’re like me, you have your tried and true recipes but i also LOVE finding new stuff.  How about we do a “Cyber Cookie Exchange”, or more like a cookie recipe exchange?

I’ll post mine if you’ll send me yours!  And, yes, i promise to post them.  If you have photos, feel free to send them as well.

Here’s recipe number one to get you  started.  Mama has made these cookies since Buck was a calf…or since i was a little heifer, at any rate.  The “surprise” ingredient makes all the difference!

Christmas Crunch Cookies

1 cup (2 sticks) unsalted butter, room temperature

½ cup sugar

1 teaspoon vanilla extract

½ cup crushed potato chips

½ cup chopped pecans

2 cups sifted all-purpose flour

Preheat oven to 350 degrees. Cream butter, sugar and vanilla. Add potato chips and pecans. Stir in flour. Form into small balls, using 1 tablespoon dough for each.

Place on ungreased cookie sheets. Press balls flat with bottom of a drinking glass dipped in sugar.  Sprinkle green or red-tinted sugar on top.

Bake for 16 to 18 minutes, until lightly browned.

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