SWEET ’N’ SALTY

The surprise source of saltiness in this cookie, created by Marianne Baseheart of Milwaukee, is soy sauce.

Honey Shortbread with Sweet & Salty Soy Sauce Glaze Makes about 3 dozen

Dough:

2 cups flour

2/3 cup granulated sugar

1 teaspoon salt

1 tablespoon honey

2/3 cup crushed potato chips

1 cup (2 sticks) salted butter, room temperature

Soy sauce honey glaze:

6 tablespoons (3⁄4 stick) salted butter, melted

1⁄4 cup honey

⁄4 cup powdered sugar 1

1 teaspoon salt

1 teaspoon soy sauce

Prepare dough: In a bowl, combine butter, flour, sugar, salt, honey and potato chips.

When dough comes together, divide it in half. Place each half on a long piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting sticky. Using your hands, shape dough into a log by rolling it on a flat surface back and forth. Gently massage dough so that the log doesn't have any holes or gaps in the middle.

You should get 2 logs about 2 inches in diameter. Refrigerate dough until firm, an hour or longer.

When log is chilled and firm, preheat oven to 350 degrees. Slice each log into 1⁄2-inch-thick rounds. (If they turn out a little oval-shaped, that’s OK.) Each log should yield about 12. Place on a parchment-lined baking sheet about 1 inch apart.

Bake in preheated oven until edges are just starting to brown, 15 to 17 minutes. Let cool.

Make glaze: Whisk melted butter, honey, powdered sugar, salt and soy sauce. Dip each cookie into glaze, not too deep but just on the surface, let excess drip off, then set cookies on a parchment-lined baking sheet or a baking rack. Sprinkle more crushed potato chips on top of glazed cookies to add extra crunch and saltiness.