Carla Hall Cookie Recipes!

Carla Hall Cookie Recipes!



In the Kitchen.

“The Chew’s” Carla Hall teaches Wendy how to make some delicious holiday treats!


Potato Chip Cookies

1 cup butter, softened
3/4 cup granulated sugar
1 1/4 cup crushed potato chips
1 teaspoon vanilla
2 cup all-purpose flour
Confection sugar for dusting
1 cup chocolate chips

Preheat oven to 350 deg

With a hand mixer, cream the butter and sugar until fluffy. Reduce speed to low and add 3/4 C of the potato chips and mix until incorporated. Add the vanilla and mix until thoroughly combined. Add the flour and mix until just combined – do not overmix the dough

Use a spoon to scoop small 1-inch balls of dough onto a lightly greased sheet pan, spacing them at least 2 inches apart. Dust each of the cookies with a bit of confectioner sugar, and press flat

Cook for 10-15 minutes, or until golden brown, and cool. Heat the chocolate chips in the microwave or a double boiler until melted, stirring often. Dip each of the cookies in melted chocolate. While the chocolate is still soft, roll the cookies in the remaining crushed potato chips. Allow to set before serving

NOTE: You can mix it up and use pretzels, tortilla chips etc. It’s a spin on the traditional black & white cookie


Vanilla Shortbread

1 cup flour
1/4 cup sugar
1/4 teaspoon salt
1 stick unsalted butter (chilled)
3/4 teaspoon Vanilla

Chai Tea Ganache

2 cups dark chocolate
1 pint heavy cream
4 tea bags chai tea

16 oz dark chocolate (melted)

For the Chai tea Ganache: Heat cream in small saucepan with tea bags. Bring up to simmer and remove from heat. Remove tea bags, squeezing excess liquid into cream. Pour warm cream over the two cups chocolate, stir until chocolate is melted. Allow to cool until it is a spreadable consistency.

To build sandwich: Spread one side of cookie with ganache and place another to create a sandwich. Continue until you’ve used all your cookies.

Melt 16 oz chocolate over a double boiler. Enrobe sandwiches in melted chocolate and place on parchment to set.


Chocolate Shortbread

3/4 cup flour
1/4 cup cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 stick unsalted butter (chilled)
3/4 teaspoon Vanilla

For the Royal Icing:
1 pound confectioners Sugar
5 tablespoon meringue powder
1/4 cup Water

Directions: Whisk flour, sugar, vanilla, salt and cinnamon in medium bowl to blend. Add 1 stick butter. Crumble together with fingers until dough resembles peas. Form dough into disk and chill for 10 minutes.

Roll out dough to about 1/4 inch thickness. Use a 1 inch cookie cutter. Place on a baking sheet about 1 inch apart. Bake at 350 for about 15-20 minutes until pale golden.