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From the family collection

Potato Chip Cookies

Sweet, salty and a little bit crunchy.

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What you need

Servings not specified in the family recipe.

1 lb margarine (3 sticks marg + 1 stick butter)
1 cup sugar
3 cups sifted all purpose flour
2 cups crushed potato chips (5 oz bag)
1 cup chopped pecans
1 tsp vanilla

How to make it

Cream margarine and sugar until light and fluffy.
Stir in flour and mix well.
Stir in crushed potato chips, pecans, and vanilla.
Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 325° for 20 min.
Remove to wire rack and sprinkle with powdered sugar.
Makes about 6 dozen.

Pour with it

A good bottle makes it a night.

Salty-sweet cookies and a cold Prosecco.

Our suggested pairing. The original recipe does not name this bottle.

Prosecco

Corte Giovanni Frizzante Prosecco

I suppose to most people, Prosecco is all the same. But it’s not. There are all styles of the wine, especially as it has grown to dominance within the everyday sparkling wine category. Though we once called the grape Prosecco, we now use the more traditional name of Glera, and Prosecco refers to the area of northern Italy where Glera is grown and made. In this case, it’s a frizzante style that you can think of as fizzy Prosecco.

Light Bodied Floral

(NET)

Prosecco

Corte Giovanni Frizzante Prosecco

(NET)

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