Your guests will never guess what
puts the crunch in these treats.
1 can (6.41 ounces) of Original Pringles
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 or 2 teaspoons
of powdered ginger (optional)
Preheat the oven to 350 F.
Place Pringles, flour, baking soda and spices in a food processor and blend
until the consistency of corn meal; set aside.
In a large mixing bowl, cream the butter and sugar until slightly fluffy.
Add the egg and vanilla, and mix for 30 seconds.
Pour the Pringles spice mixture into the bowl and mix for 1 minute. Place dough
in the refrigerator for at least 1 hour.
Drop by rounded teaspoon onto ungreased baking sheets and bake for 9 to 11
minutes or until golden brown.
In a small bowl, combine fruit preserves and ginger. Spread 1 teaspoon onto a
cookie and top with another cookie.
© 2013 Pringles, LLC