Cookies Made With Potato Flakes Food

MABLE'S POTATO COOKIES

Steps:

• Boil unpeeled potato until soft. Let cool slightly then peel and mash.
• Stir in confectioners' sugar into the mashed potato and mix until stiff. On a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. Spread peanut butter over entire area (adjust thickness to suit taste). Roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. Cut into slices to serve.

SWEET POTATO COOKIES II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder, baking soda and salt into a bowl, and set aside.
• In a large bowl, cream together the butter and sugar until smooth. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato. Stir in the flour using a large spoon until just blended in. Form tablespoons of dough into balls, and place onto ungreased baking sheets about 2 inches apart.
• Bake for 7 minutes in the preheated oven, or until the edges are starting to brown lightly. Let the cookies cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

POTATO FLAKE COOKIES *GLUTEN FREE*

Steps:

• In a large stand mixer, cream the butter well and add the sugars. Stir until well mixed. Add the egg and the vanilla and lemon extracts. Continue to stir until creamy.
• In a seperate bowl, combine the flour with the salt and baking soda. Add the flour to the creamy mixture and stir until well mixed. Add the potato flakes and continue to stir well. You may now add the sprinkles or chocolate chips if desired.
• Drop the dough onto the baking sheet, about 1 tbsp of dough for each cookie, leaving some room because they do expand pretty well.
• Bake for about 10 minutes. Wait for about 1-2 minutes and remove the cookies from the pan. Enjoy with milk!

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
• Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

INSTANT POTATO COOKIES

Steps:

• Combine potato flakes with sifted dry ingredients. Combine butter, sugar, eggs and vanilla beat until fluffy. Combine potato flakes with flour, soda, cream of tartar and salt. Alternate dry ingredients and eggs (one at a time) until mixed well. Roll into small balls then roll into the 1/2 c. sugar. Place 2" apart on ungreased cookie sheet. Bake at 400 degrees F until edges are light brown.

MASHED POTATO COOKIES

Steps:

• In large saucepan heat molasses and butter til the butter melts.
• Stir in the potatoes mixing til smooth, add dry ingredients, mix well.
• Mix in walnuts.
• Drop onto greased sheet, bake at 375' 10-12 min.