Crunchy Tortilla Chip Cookies With Avocado Frosting

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 1 cup (2 sticks) butter, softened 1/4 cup sugar 1/4 cup brown sugar 1 egg yolk 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 cup crushed tortilla chips 1 cup mashed ripe avocado 2 ounces cream cheese, softened 1/2 cup powdered sugar 2 teaspoons lime juice 1/8 teaspoon salt zest of 2 limes 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. Makes 3 dozen cookies