These are really like the greatest cookies ever! You absolutely will not be able to stop eating them. It’s something about the potato chips shortbread topped with a soy glaze… with more potato chips on top. These were an internet sensation a few years back, and I’ve tweaked the many recipes out there to what I think is the perfect cookie. I like to keep them pretty small, and I cook them a bit soft. They are unique, cute, and utterly addictive
Honey-Butter Shortbread Cookies is a community recipe submitted by MacyMickenzie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Using a food processor, combine the flour, sugar, salt, honey, and crushed potato chips, pulsing repeatedly to form a dough.
Divide the dough in half. Use your hands to form each half into a log, rolling each log on the counter back and forth to elongate, then wrap each log in a long piece of plastic wrap. Let them chill in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees. Place parchment paper on a baking sheet.
After the dough is chilled, remove the plastic wrap and slice each log into ½-inch rounds, about 12 per log. Place the slices on the baking sheet, about 1 inch apart.
Bake for about 12 minutes, until the edges just start to brown. I like these a bit so, and not crispy.
While cooling, make the glaze. Whisk the melted butter, honey, powdered sugar, salt, and soy sauce.
When cooled, dip the top side of each cookie into the glaze and let set up on a wire rack. Sprinkle the tops with some extra crushed potato chips.
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