A few years ago, I watched an episode of “Good Eats”, where Alton Brown made avocado ice cream. Up until that time, I had never seen anything but savory applications for the delectable and nutritious fruit (yes, fruit, because of the “seed” or pit in the middle).
So I began experimenting on my own. Starting with the classic potato chip cookie recipe I used to make as a kid, I thought it would be fun to use tortilla chips instead, playing on a sort of “guacamole and chips” type theme. Most of my friends and family approached the idea with trepidation. “Guacamole on a cookie!?” I assured them that I did not use guacamole in the frosting, but just the avocado and lime juice. Needless to say, these crunchy cookies, with their silky avocado cream cheese frosting, have been a favorite Cinco de Mayo tradition ever since.
If you want a more flat/delicate cookie, just eliminate the parchment paper and bake on an ungreased cookie sheet. And believe it or not, that beautiful green color lasts a long time, with the addition of the lime juice. Be sure to zest the lime first, because that’s what gives these cookies a real pop.
Crunchy Tortilla Chip Cookies with Avocado Frosting
Prep time
Cook time
Total time
Perfect for Cinco de Mayo, these crunchy cookies are a great combination with their smooth, silky avocado cream cheese frosting. Now you can make them too!
Author: Sherry K
Recipe type: Dessert
Cuisine: American
Serves: 36
Ingredients
- 1 cup (2 sticks) butter, softened
- ¼ cup sugar
- ¼ cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- 1 cup crushed tortilla chips
- 1 cup mashed ripe avocado
- 2 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 teaspoons lime juice
- ⅛ teaspoon salt
- zest of 2 limes
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, cream together butter and sugars with an electric mixer. Add egg yolk and vanilla and combine well. Stir in flour and tortilla chips. Drop by teaspoon 1 inch apart onto a parchment lined baking sheet and flatten slightly. Bake at 350 degrees F. for 11-14 minutes, or until edges start to become golden brown.
- In the meantime, combine avocado, cream cheese, powdered sugar, lime juice and salt in a small bowl. Set aside.
- Allow cookies to cool on cookie sheet 2 minutes before transferring to a wire rack to cool completely. Frost cookies with avocado mixture, top with zest and serve immediately.
Notes
Recipe by Jazzy Gourmet Cooking Studio at http://jazzygourmetblog.com
© 2012 Sherry Klinedinst
All rights reserved. Repost with permission only.
© 2012 Sherry Klinedinst
All rights reserved. Repost with permission only.
If you’d like to see a less-than-stellar approach to removing a pit from an avocado, watch this video:
Can’t see the video? Watch it here: Avocado Mayhem
How have you used avocados in desserts?
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Mom always said it is nice to share!
Love the video. These cookies are so original. They look wonderful. Come visit us. We have so many terrific things to share this week.
This reminds of a potato chip cookie..what a fantastic idea!! I am going to have to try these..In the Philippines, make and Avocado milk shake and Ice cream..so delicious..
Yes! That is exactly what I was going for–something similar to potato chip cookies. You are very perceptive! If you try them, let me know what you think. Thanks for stopping by.
You’ve done it again Jazzy. Two totally wicked combination that I would never be able to dream up on an imaginative night!
Thanks, Nillawan. I know they seem weird, but they really are good!
These are awesome Sherry! I tried your recipe this past weekend…so fun experimenting. I shared your recipe (and my version) on my blog at: http://whatscookinwithfaithy.blogspot.com/2013/05/cinco-de-mayo-cookies.html (with credit to you of course). THANKS FOR THE RECIPE!!
–Faithy
I love your innovation, Faithy. Thanks so much for using my recipe as a canvas for your creative ideas!