So, a few years ago these cookies were all over social media - buttery, honey-heavy shortbread cookies infused with a secret weapon, crushed potato chips, and what I feel is the true star - a soy sauce glaze. Yes, it sounds bizarre, and it is, but it's impossible to eat just one, let alone four or five, at a time! I made a double batch at my annual NYE party this year - and they were devoured, with guests trying to figure out all the strange tastes that collide into such a delicate, yummy bite.
Make Your Cookie Dough: In a food processor, combine 2 cups flour, 2/3 cup of sugar, one teaspoon of Kosher salt, one heaping tablespoon of honey, and 2/3 cup of crushed salted potato chips (just the regular good old fashioned kind, like Lay's). Mix/pulse well. To this, add one cup of salted butter, cut into slices. Pulse until a dough forms. Divide the dough into two different balls. Place each ball onto a long piece of plastic wrap, fold the wrap over the dough, and creatively shape the dough into a long log of dough. Do this with both, and then let sit in the fridge for at least one hour.
Bake the Cookies: Turn your oven on to 350, and put parchment paper on your cookie sheet(s). Take your chilled logs of dough, and slice into 1/2-inch round slices. Place slices on the cookie sheets, about an inch apart. Bake for about 14 minutes - just until the edges start to brown. Let cool completely before applying the glaze.
Make Your Glaze: In a small mixing bowl, whisk together 6 tablespoons melted butter, 1/4 cup honey, 1/2 cup powdered sugar, one teaspoon each of Kosher salt and soy sauce. The consistency should be a slightly runny glaze. If too thick, you can adjust by thinning with milk to get the right consistency. Dip the top of each cookie into the glaze, and let set on a baking rack. Sprinkle the cookies with more crushed potato chips for a little crunch factor.