Border Sugar Cookies

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Line a cookie sheet with parchment paper.

3. 3

   Cream together the butter and sugar until light and fluffy.

4. 4

   Beat in the salt and vanilla.

5. 5

   Then add the pecans and potato chips and mix well.

6. 6

   With a wooden spoon, stir in the flour just until it disappears.

7. 7

   Roll the batter into balls about the size of a large walnut and place on the parchment-lined cookie sheet, allowing plenty of room for spreading.

8. 8

   Coat the bottom of a heavy glass with butter and then dip in sugar.

9. 9

   Press and twist to flatten each ball into a 3-inch circle.

10. 10

    Bake 8 to 10 minutes or until the edges turn lightly golden brown.

11. 11

    Transfer to racks to cool.

12. 12

    For optional garnish, melt the chocolate in a bowl over a pot of simmering water.

13. 13

    Let cool slightly.

14. 14

    When cool enough to handle, dip your fingertips, or the tines of a fork, in the chocolate and drizzle over the cookies.

15. 15

    Refrigerate to set.

No additional tips available.