Potato Crisp Cookies

250g Butter

125g castor sugar

1 teaspoon Vanilla essence

270g Plain Flour

50g Crushed Potato Crisps (or 'chips') 2 packets of plain ones

16 Glace cherries

The best way to crush them is to make a small opening in the top to let the air out then squish the packet.

Cream butter, sugar and vanilla with beater or wooden spoon. Stir in flour and crushed crisps. 

Roll 32 small balls and place on greased or lined baking tray. Flatten gently with your finger and top each with half a cherry.

Bake at 180'C for 10 - 12 minutes.