1 stick butter, softened
½ cup sugar
1 cup flour, plus more for dusting
1 1/2 cup potato chips, crushed
1 teaspoon salt
Granulated sugar for rolling. Salt and pepper too, if that sounds tasty to you.
Heat the oven to 350°F. Spray your baking sheets.
In a large bowl, combine the butter and sugar and mix until smooth. Add the flour, potato chips and salt and stir until well combined (it may be easiest to ditch the spoon and use your hands to form the dough.)
Form the dough into a log wrap, wet the log with a tiny amount of water and roll in sugar (and salt/pepper) and roll in plastic wrap. Refrigerate for 20 minutes until cooled and solid (sliceable without losing shape).
Slice the shorties into ½ inch thick rounds and arrange on a greased baking sheet ½-inches apart (They don’t spread!). Bake for 12 to 17 at 350°F minutes until the edges are golden brown.
These will last in an airtight on your counter for 4 or 5 days.