From Show #213N - Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust

Ingredients:

2 sticks unsalted "sweet" butter, softened
1/2 cup beet sugar, preferably from michgian or similar
1 1/2 cups all purpose flour, organic preferably from michigan
1 teaspoon pure vanilla extract
1 1/2 cups salted potato chips, crushed, preferably from michigan
for garnish
1/2 cup brown sugar, preferably from michigan, for dusting to taste
1/2 cup salted potato chips, crushed, preferably from michigan

Directions:

Preheat oven to 350 degrees.

In the bowl of a mixer fitted with the pasty padel, cream the butter with the beet sugar and mix in the flour and until smooth. Gently fold in the crushed potato chips and season with the vanilla.

Drop by teaspoonfuls on ungreased cookie sheets and garnish with a dusting of the brown sugar and crushed potato chips.

Bake 10 to 15 minutes, until light brown around the edges and just turning brown in the center. Watch carefully and do not overbake.

Remove to a rack to cool, can be stored in air-tight container for up to one week.