Spiced Potato Crisp Cookie Recipe

 Here is a fun and different spin on holiday cookies!  This one uses Pringles and was created by Chef Kyle Shadix.  It Yeilds 2 Dozen cookies.



What You Will Need:
1 can Pringle's “The Original”
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1/4 teaspoon ground cloves
2 sticks unsalted butter, softened
1 cup dark brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 cup fruit preserves, raspberry or mixed berry
1/3 cup crystallized ginger, finely chopped

Preparation:
1. Preheat the oven at to 350 degrees and place Pringles, flour, baking soda, and spices in a food processor, and puree until the consistency of corn meal; set aside.
2. In a large mixing bowl, cream the butter and sugar until slightly fluffy.
3. Add the egg and vanilla, and mix for 30 seconds.
4. Pour the Pringles spice mixture into the bowl and mix for 1 minute; place dough in the refrigerator for at least 1 hour.
5. Drop by rounded teaspoon onto ungreased baking sheets, and bake for 9 to 11 minutes or until golden brown.
6. In a small bowl, combine fruit preserves and ginger (if desired, ginger is optional); spread 1 teaspoon onto a cookie, and top with another cookie. Instead of crystallized ginger can swap out 2 teaspoons of powdered ginger to the jam.

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