The Kookiest Potato Chip - Complete Dessert

Course : Cookies
Serves: 12-inch cookie
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2 2/3 cups all-purpose flour
1 cup sugar
1 cup potato chips -- finely crushed
3/4 cup toasted whole almonds -- finely ground
2 teaspoons lemon peel -- grated
1 cup butter or margarine -- softened
2 tablespoons fresh lemon juice
1 tablespoon water
1/8 teaspoon almond extract

Preparation / Directions:

Makes one 12-inch cookie 1. Combine flour, sugar, potato chips, almonds and lemon peel in large bowl. 2. Add butter; blend with pastry blender until mixture resembles coarse meal. 3. Sprinkle remaining ingredients over flour mixture; toss lightly to blend. 4. Turn into generously buttered, floured 12-inch pizza pan; press down to spread evenly (mixture will be crumbly). 5. Bake in preheated 350 F. oven 50 to 60 minutes, until lightly browned. 6. Cool completely in pan on rack; when cooled, wrap in foil or plastic wrap. 7. Store at least 12 hours before breaking into pieces to serve. NOTE: To crush potato chips, put them in a plastic bag, twist-close and gently crumble the chips with your hands or a rolling pin.

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