Prep 20 mins
Cook 12 mins
Created from tortilla chips which were crushed.At Christmas time, recipe is called Rummy Tortilla Cookie Crisps with rum added. They are crispy, crunchy and soft.10 minutes for soft, 12 minutes for crispy. Note: If you add more brown sugar plus spices and white chocolate chips as the reviewer stated, this will be a crisper sweeter cookie. I really appreciated the comments, but watch...being flatter, they will burn easily. I drizzle a white glaze on top for gift giving.
- 1 cup Crisco
- 1 1⁄2 cups brown sugar
- 4 eggs
- 3 teaspoons vanilla
- 4 tablespoons evaporated milk
- 1 1⁄2 teaspoons Chinese five spice powder or 1 1⁄2 teaspoons cinnamon
- 2 1⁄2 cups flour or 2 1⁄2 cups rice flour
- 3 teaspoons baking soda
- 1 cup chopped walnuts
- 6 cups fine crushed tortilla chips or 6 cups coarsely crushed tortilla chips
- 2 tablespoons rum (optional)
- In mixing bowl, add the first six ingredients. Beat on low speed about 2 minutes, then medium speed until blended.
- In another mixing bowl, add flour, soda and walnuts. Mix well.
- Add flour mixture to sugar egg mixture in two portions. Mix after each addition.
- Take out beaters.
- Add crushed tortillas two cups at a time. Mix with spoon. Then add two more cups, mix.
- Make sure that the tortillas are crushed very fine. I have rough crushed and fine crushed and the latter works the best.
- The last two cups mix in, the "dough" will be a little stiff. But mix well.
- Preheat oven 375°F.
- Take heaping tablespoon and drop on ungreased cookie sheets.
- Note: I used a little over a 1/3 cup of evaporated milk this time and it seemed that the cookie dough was creamier.
- Bake 10 minutes light and soft and chewy.
- Bake 12 minutes brown and crispy and chewy.
- Let set 5 minutes then take off of sheets.
- I like to put the cookies on the upper top racks of the oven. It seems to cook evenly.
- Do not use black sheets. Bottoms get too done and tops not cooked enough.
- Servings based on 3 large cookies per person.
- Cooking time is for two sheets at a time.
- Note: You may add cinnamon instead of Chinese Five Spice. Do not use both.
- Note: You may use 1 1/2 tsp powdered anise with the addition of the rum and add a little more brown sugar.
I'm giving this 5 stars because this is a great basic recipe that is a PERFECT way to use all the broken tortilla chips at the bottom of the bag. I just crush them and save them until I have enough for this recipe. That said, I do think that some tweaking is necessary. The first time I made them, I thought they were kind of bland and not nearly sweet enough even with a sugar glaze (and I don't even have much of a sweet tooth). I don't know, maybe it's because my tortilla chips were salted. The second time I made them, I doubled the sugar and the spice (I used cinnamon), and added white chocolate chips. That did the trick - perfect! I think adding the extra sugar makes them turn out a bit more "flat" and crispy, but I really like them that way. By the way, this makes a truly huge batch, so I always cut it in half. Also, instead of opening a whole can of evaporated milk, I just use half & half or cream instead. Anyway, this one's definitely a keeper!