Cool Holiday Cookie Recipe Using Pringles (and Recycling the Can)

I love the traditional holiday cookie swap in my neighborhood. You know, the one where you bring six dozen of one kind of cookies and then swap with everyone else at the party so that you go home with an assortment of different kinds of cookies?  You can split them up and make them a gift for other friends or just share them with your family and friends who come over during the holidays.  But I’m always stumped when it comes to finding the kind of cookie that no one else might bring.

Pringles just solved that problem for me.  The PR company for Pringles sent this recipe suggestion earlier this week and I thought it sounded unique and yummy!  So, I’m sharing the recipe here in case you’re stuck with the same situation.

Enjoy!

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 boring ginger cookie.

Kringle-Spiced Pringles Cookies

Yield: 2 dozen sandwich cookies

Ingredients:

• 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 egg
• 1 teaspoon vanilla extract
• 1 cup fruit preserves, raspberry or mixed berry
• 1/3 cup crystallized ginger, finely chopped

Directions:

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.

Let me know how yours turn out!

By the way, if you want to recycle your empty Pringles container, why not use it to disguise a gift under the tree? My husband is good at ruining a surprise by just holding the gift and guessing by its size and shape exactly what’s wrapped inside.  The Pringles container may help throw him off some and can hold all kinds of neat little gifts (or even money!).

You can also use the old cans for storing ornaments!  So smart, right?

And here’s another idea I’m going to try this year…I think I’m going to wrap light strands around each can to keep them from getting all tangled up or knotted.  Maybe I can even store those extra little bulbs inside the can.

Can you think of something else you could use your old Pringles can for this season?  If so, leave a comment below.  I’m not a great cook but I am kind of crafty.