Preheat oven to 350 degrees F., rack in the middle position.

1 and ½ cups softened butter (3 sticks, ¾ pound, 12 ounces)

1 and ¼ cups white (granulated) sugar

2 large egg yolks (Save the whites in a small, covered plastic container to make Angel Kiss Cookies or Angel Pillow Cookies)

½ teaspoon salt

2 teaspoons vanilla extract

2 and ½ cups all-purpose flour (pack it down in the cup when you measure it)

1 and ½ cups finely crushed plain regular potato chips (measure AFTER crushing—I used Lay’s, put them in a plastic zip-lock bag and crushed them with my hands)

¾ cup white chocolate chips (I used Nestle Premium White)

¾ cup semi-sweet chocolate chips (I used Nestle)

cup white (granulated) sugar for dipping

Hannah’s 1^st Note: Use regular potato chips, the thin salty ones. Don’t use baked chips, or rippled chips, or chips with the peels on, or kettle fried, or flavored, or anything that’s supposed to be better for you than those wonderfully greasy, salty old-fashioned crunchy potato chips.

Lisa’s Note: I made these for the 4th of July picnic at Eden Lake and rolled them in a combination of white, red, and blue sugar.

In a large mixing bowl, beat the butter, sugar, egg yolks, salt, and vanilla extract until the mixture is light and fluffy. (You can do this by hand, but it’s a lot easier with an electric mixer.)

Add the flour in one-half cup increments, mixing well after each addition.

Add the crushed potato chips and mix well.

Take the bowl out of the mixer and add the white and semi-sweet chips by hand. Stir them in so that they are evenly distributed.

Form one-inch dough balls with your hands and place them on an UNGREASED cookie sheet, 12 to a standard-sized sheet. (As an alternative, you can line your cookie sheets with parchment paper.)

Place the sugar in a small bowl. Spray the flat bottom of a drinking glass with Pam or another nonstick cooking spray, dip it in the sugar, and use it to flatten each dough ball. (Dip the glass in the sugar for each cookie ball.)

Bake your cookies at 350 degrees F., for 10 to 12 minutes, or until the cookies are starting to turn golden at the edges. (Mine took the full 12 minutes.)

Let the Chip Chip Hooray Cookies cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely. (If you used parchment paper, all you have to do is pull it over to the wire rack and let the cookies cool right on the paper.)

Yield: Approximately 6 to 7 dozen crunchy, shortbread-like cookies, depending on cookie size.

Chapter Six

“Did I tell you how good you look tonight, Hannah?”

Norman asked as he reached for the decanter of chilled water on their table and poured glasses for both of them.