Potato Flake Cookies Food
POTATO FLAKE COOKIES *GLUTEN FREE*
I found this recipe on a cookie website and tried it using Bob's Red Mill Gluten Free All Purpose Baking Flour. They turned out great and tasted like normal cookies! It took me a few batches to get the browning right but I found that by cooking them slightly longer and having them be a little more browned they were easier to remove from the baking sheet and not have the cookies fall apart. I added the lemon extract to the batter because I had it on hand and it made for just a slight hint of lemon and they tasted great, but that can be optional. I also added some sprinkles for some color and my kids loved them. I also used a round pizza pan to bake the cookies in and they turned out better than a rectangular sheet.
Provided by LDSMom128
Categories Drop Cookies
Time 50m
Yield 3-4 Dozen
Number Of Ingredients 11
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!
Nutrition Facts : Calories 1188.7, Fat 63.1, SaturatedFat 39.4, Cholesterol 233.2, Sodium 1320.2, Carbohydrate 157.5, Fiber 1.6, Sugar 138.3, Protein 4.7
MASHED POTATO COOKIES
Made to much mashed potatoes for supper, tired of having mashed potato cakes the next day.....then try this to use'em up. You'll be making extra potatoes just to make'em.
Provided by L DJ3309
Categories Drop Cookies
Time 22m
Yield 4 dozen
Number Of Ingredients 11
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.
Nutrition Facts : Calories 915.4, Fat 43.2, SaturatedFat 16.7, Cholesterol 62.1, Sodium 1024.5, Carbohydrate 125.3, Fiber 4.9, Sugar 48.6, Protein 12.2
POTATO FLAKE COOKIES
Easy, moist cookies.
Provided by Suzanne Stull
Categories Drop Cookies
Yield 18
Number Of Ingredients 6
Steps:
- Cream together butter or margarine, sugar, egg, and coconut flavoring. Add baking mix to mixture. Fold in potato flakes.
- Drop by teaspoon on lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 21.1 g, Cholesterol 23.9 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 236.1 mg, Sugar 11.6 g
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In a bowl, stir together flour, cream of tartar, baking soda and salt. Make sure they are well mixed, then stir in the potato flakes and set aside. In a mixing bowl, using an electric …
From cookiemadness.net
Ratings 1Category DessertCuisine AmericanEstimated Reading Time 3 mins
From cookiemadness.net
Ratings 1Category DessertCuisine AmericanEstimated Reading Time 3 mins
- In a bowl, stir together flour, cream of tartar, baking soda and salt. Make sure they are well mixed, then stir in the potato flakes and set aside.
- In a mixing bowl, using an electric mixer, beat the butter and sugar on medium-high speed until light and creamy. Gradually beat in the eggs. Beat in both extracts.
- By hand or using lowest speed of paddle attachment (if using handheld mixer, do it by hand), stir the flour mixture into the creamed mixture. When mixed, stir in coconut and pecans.
POTATO FLAKE COOKIES RECIPES ALL YOU NEED IS FOOD
POTATO FLAKE COOKIES - YUM TASTE. Feb 20, 2015 · Directions. Cream together butter or margarine, sugar, egg, and coconut flavoring. Add baking mix to mixture. Fold in potato flakes. Drop by teaspoon on lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned.
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Servings 36-48Calories 1189 per servingTotal Time 50 mins
From stevehacks.com
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Potato flakes get their name from the standard look of the product – flake like. The general process starts with a fresh potato that is peeled, cooked, mashed and then thinly spread over a heated drum to be dried. This process was first patented in 1954 by the USDA, however there are patents as early as 1912. Going back even further, the ...
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