Border Sugar Cookies

8 oz. (2 sticks) unsalted butter, softened
1/2 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 cup chopped pecans
1/2 cup crushed potato chips
2 cups unbleached all-purpose flour
sugar for dipping
4 ounces semisweet chocolate for garnish (optional)

    Preheat the oven to 350f. Line a cookie sheet with parchment
paper.
    Cream together the butter and the sugar until light and fluffy. Beat in
the salt and vanilla. Then add the pecans and potato chips and mix
well. With a wooden spoon, stir in the flour until it disappears.
    Roll the batter into balls about the size of a large walnut and place
on the parchment-lined cookie sheet, allowing plenty of
room for spreading. Coat the bottom of a heavy glass with butter
and then dip in sugar. Press and twist to flatten each ball into a 3-inch
circle. Bake 8 to 10 minutes or until the edges turn lightly golden
brown. Transfer racks to cool.
    For optional garnish, melt the chocolate in a bowl over a pot of
simmering water. Let cool slightly. When cool enough to handle,
dip your fingertips or the tines of a fork, in the chocolate and drizzle
over the cookies. Refrigerate to set.

From “Mesa Mexicana.”