Potato Crisp Cookies

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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

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

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

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

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Bake at 180'C for 10 - 12 minutes.

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