Saturday, October 4, 2014


This is from the Hannah Swensen Mystery Key Lime Pie.  MY NOTE:  I wonder if this would be good with Almond Extract and Finely Chopped Almonds instead of pecans.

Preheat oven to 350 degrees F., rack in the middle position. 
1 ½ cups softened butter (3 sticks, ¾ pound, 12 ounces) 
1 ½ cups white (granulated) sugar 
2 egg yolks 
½ teaspoon salt 
2 teaspoons vanilla extract 
2 ½ cups flour (no need to sift) 
1 ½ cups finely crushed plain potato chips (measure AFTER crushing) 
1 ½ cups finely chopped pecans (measure AFTER chopping) 
½ teaspoon finely grated lemon zest (optional) (zest is just the colored part of the peel, not the white) 
1/ 3 cup white (granulated) sugar for dipping approximately 
5 dozen pecan halves for decoration 

Hannah’s 1st Note: Use regular potato chips, the thin salty ones. Don’t use baked chips, or rippled chips, or chips with the peels on, or kettle fried, or flavored, or anything that’s supposed to be better for you than those wonderfully greasy, salty old-fashioned potato chips. 

In a large mixing bowl, beat the butter, sugar, egg yolks, salt, and vanilla until they’re light and fluffy. 
(You can do this by hand, but it’s a lot easier with an electric mixer.) 
Add the flour, crushed potato chips, chopped pecans, and lemon zest (if you decided to use it.) 
Mix well. 
Form one-inch dough balls with your hands and place them on an UNGREASED cookie sheet, 12 to a standard-sized sheet. 
Place the sugar in a small bowl. 
Spray the bottom of a glass with Pam or other nonstick cooking spray, dip it in the sugar, and use it to flatten each dough ball. 
(Dip the glass in the sugar for each ball.) 
Place a pecan half in the center of each cookie and press it down slightly. 
Bake at 350 degrees F., for 10 to 12 minutes, or until the cookies are starting to turn golden at the edges. 
Let them cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely. 
Yield: Approximately 8 dozen, depending on cookie size. 
Hannah’s 2nd Note: Mother loves these when I use orange zest instead of lemon zest. Since the orange flavor isn’t as strong as the lemon, I use one whole teaspoon of orange zest when I bake Chippers for her. I also substitute one teaspoon orange extract for the vanilla.

Fluke, Joanne (2008-02-01). Key Lime Pie Murder (Hannah Swensen Mysteries) (pp. 321-323). Kensington Publishing Corp. Kindle Edition.

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