Tortilla Cookie Crisps

"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."
 
Download
photo by Montana Heart Song photo by Montana Heart Song
photo by Montana Heart Song
Ready In:
32mins
Ingredients:
11
Yields:
4-5 dozen
Serves:
20
Advertisement

ingredients

Advertisement

directions

  • 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.
  • Note:

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
Advertisement

RECIPE SUBMITTED BY

<p>My husband & I built our dream home after our children were raised.We didn't hire a contractor, we pounded every nail and board and shingle on it.I have lots of stories to tell about that adventure. My passion is cooking, my grandchildren and living each day like it were my last. I love to drive the big rigs. I lived all over the world for a time and collected dolls and cookbooks. I write poetry. My other passions are the outdoors, country living, the sunrises and sunsets,to give to others more than I receive as it says in the Bible. As I get older I am less judgemental.I hope I have helped someone each and every day. Every day is an adventure! <br /><br />Event Participation! <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-SueL-FirstPlace.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes