Family history comes in many forms. The recipes we find, save, and share become a part of a family’s legacy and it seems appropriate to write about the recipe collections of two wonderful cooks and loving mothers on Mother’s Day. The first time I had Grandma Pizel’s cookies was at a concert at the Petrillo Band Shell in Grant Park. There, she brought us a classic picnic supper with fried chicken, cucumber sandwiches, strawberry rhubarb pie and these salty-sweet cookies. Evelyn Pizel was my mother-in-law Carol’s mom. Both of these ladies were natural-born cooks.
I recently went searching for this cookie recipe to bring to a friend’s Bridal Shower. Part of the fun at the shower was centered around the saying, “Life’s short, eat dessert first!” And so we did!
I found Carol’s recipe in a sky-blue binder titled “Menu for the Holidays – Seasoned Greetings” ~ compiled by Peggy Master 12/83. Grandma P’s was in a classic dark green metal recipe box. Checking both, it surprised me to see two versions of the same cookie. I decided to make both since they vary quite a bit. I have a favorite, but will never tell! I offer them here for you to compare and enjoy. One important caveat – both ladies put the single pecan half in the center of the cookie, even though Carol’s recipe calls for chopped nuts. She did it like her mom always did!
Eveyln Pizel’s Potato Chip Cookie 1/2 lb. butter 1/2 c sugar 1 t. vanila (sic) 1 3/4 c flour Pecans in center Unbuttered cooky (sic) sheet 350 degree 20 min.
Carol’s Potato Chip Cookie 1 cup shortening 1 cup white sugar 1 cup brown sugar 2 eggs 2 cups crushed potato chips 2 cups flour 1 tsp. baking soda 1 tsp. salt 1 cup chopped nuts Cream shortening, add sugar & eggs & beat well. Add remaining ingredients. Bake 12 – 15 minutes on ungreased cookie sheet at 350 D.
