This recipes was sent to me by Pringles and I’m on a plane right now wishing I was in my kitchen with a canister of pringles, so I can try it out. I LOVE pringles for me they are the chip that once you start you can’t stop. I just can’t stop until I’ve eaten the whole container so I try to avoid them.
Consider mixing-up your traditional holiday cookie batch this year with a recipe using Pringles crisps. Below is an original recipe for Kringle-Spiced Pringles Cookies, a sandwich cookie recipe that combines the savory crunch of Pringles Original Potato crisps with a sweet and zesty jam to create a winning substitute for the ginger cookie. So share the Holiday Spirit by giving a can of Pringles and the Kringle recipe to encourage holiday baking as a family activity.
Kringle-Spiced Pringles Cookies Recipe:
1 can Pringle’s “The Original”
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1/4 teaspoon ground cloves
2 sticks unsalted butter, softened
1 cup dark brown sugar, packed
1 teaspoon vanilla extract
1 cup fruit preserves, raspberry or mixed berry
1/3 cup crystallized ginger, finely chopped
1. Preheat the oven at to 350 degrees and place Pringles, flour, baking soda, and spices in a food processor, and puree until the consistency of corn meal; set aside.
2. In a large mixing bowl, cream the butter and sugar until slightly fluffy.
3. Add the egg and vanilla, and mix for 30 seconds.
4. Pour the Pringles spice mixture into the bowl and mix for 1 minute; place dough in the refrigerator for at least 1 hour.
5. Drop by rounded teaspoon onto ungreased baking sheets, and bake for 9 to 11 minutes or until golden brown.
6. In a small bowl, combine fruit preserves and ginger (if desired, ginger is optional); spread 1 teaspoon onto a cookie, and top with another cookie. Instead of crystallized ginger can swap out 2 teaspoons of powdered ginger to the jam.