Some people watch for Santa. Some people watch for the Great Pumpkin. Every year between Halloween and Christmas, I watch for "most desperate product pitch."
The all-time winner was the year a maker of canned black olives sent a Thanksgiving recipe for mixing sliced black olives into your mashed potatoes. Mmmmm. A big bowl of mashed potatoes with black circles at the one meal that brings all of your pickiest family members together. Bet that's a hit.
There's still time to get a worse contender, but the winner so far this year is Kringle-Spiced Pringle Cookies. It's a spiced cookie made from crushed Pringles and then sandwiched with a jam and ginger filling.
Salty, sweet and spicy. Who knows? It might be good. If you try it, let me know.
Kringle-Spiced Pringles Cookies 1 can Pringles "The Original"
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 teaspoon vanilla extract
1 cup fruit preserves (raspberry or mixed berry)
1/3 cup crystallized ginger, finely chopped (or 2 teaspoons powdered ginger)
Preheat oven to 350 degrees. Place Pringles, flour, baking soda and spices in a food processor and pulse until the consistency of corn meal. Set aside.
Beat the butter and sugar until slightly fluffy. Add the egg and vanilla and beat for 30 seconds. Pour in the Pringles spice mixture and mix for 1 minute. Refrigerate dough for at least 1 hour.
Drop by rounded teaspoonsful onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.
Combine fruit preserves and ginger in a small bowl. Spread 1 teaspoon on a cookie and top with another cookie.
Photo: Hill and Knowlton