Category: Cookies

Potato Chip Cookies

Published on by Ramona HatchLeave a comment

This recipe may sound a little weird, but I guarantee you’ll love it! The potato chips add just enough saltiness to balance the sweetness of the butterscotch chips! Beulah, my mom, created a cookie tradition when she introduced this recipe into her cookie archive! It’s a childhood favorite of her granddaughter, Angela as well as the rest of the family!

Potato Chip Cookies

1 cup butter or margarine
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 cups coarsely crushed potato chips
1 package (12 ounces) butterscotch chips

Preheat oven to 375 degrees F. Cream together butter and brown sugar until thoroughly blended. Add eggs and vanilla extract; mix well. Sift together flour and baking powder. Add to creamed mixture and mix until thoroughly blended. Stir in crushed potato chips and butterscotch chips. Drop by rounded teaspoonsful onto ungreased cookie sheet about 2 inches apart. Bake 10 to 12 minutes. Remove from sheet and cool on wire rack.

Yield: 5 1/2 dozen cookies

Cherry Wink Cookies

Published on by Ramona HatchLeave a comment

As a kid, this was my very favorite cookie! I could never understand why my mother made them so infrequently until I made them myself! The recipe isn’t difficult, but there are a lot of steps in the process. The effort is so worth it, I guarantee it!

Cherry Winks

2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

¾ cup shortening
1 cup granulated sugar

2 eggs
2 tablespoons milk
1 teaspoon vanilla extract

1 cup chopped pecans
⅓ cup chopped maraschino cherries

2 ½ cups cornflakes, crushed
maraschino cherries cut into fourths

Directions:

Sift together flour, baking powder and salt in a small mixing bowl; set aside. In large mixing bowl cream together shortening and sugar. Add eggs and blend thoroughly. Add milk and vanilla and mix well. Gradually add sifted dry ingredients. Mix well. Stir in chopped pecans and maraschino cherries. Using one level tablespoon of dough at a time, shape into 1-inch balls. Roll each ball of dough in crushed cornflakes. Place on lightly greased cookie sheet. Top each cookie with ¼ of a maraschino cherry; press slightly into top of cookie. Bake at 375° for 10 to 12 minutes or until cookies are golden brown and set.

Yield: 54 cookies

This recipe was copied by my sister, Marilyn Marlow Gerlach, from our mother’s recipe collection.