Here are four variations of cookies using mashed potatoes. Let us know if one is 'it'!

Betsy

Mashed Potato Cookies

1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. butter
1 c. brown sugar
1 tsp. vanilla
1 egg
3 oz. unsweetened chocolate, melted, cooled
1/2 c. mashed potato
3/4 c. buttermilk

Cream butter and sugar until fluffy. Add egg and vanilla. Mix. Add chocolate and mashed potato and mix well. Add dry ingredients alternately with buttermilk , mixing just enough after each addition to combine ingredients. Drop by spoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 12 to 13 minutes. Frost immediately with chocolate icing.

Potato Cookies

1 c. baked potatoes, finely mashed, cooled
4 c. powdered sugar
4 c. coconut

Roll in balls. Drop on wax paper and keep in refrigerator.

Gingerbread Cookies

1 c. molasses
1/2 c. margarine or butter
1/2 c. granulated sugar
1/2 c. mashed potatoes
1/2 c. sour milk
4 c. flour
1 tsp. baking soda
1 1/2 tsp. salt
2 tsp. ginger
2 tsp. cinnamon

Heat molasses. Add margarine or butter. Cool slowly and add sugar, potatoes and sour milk. Mix and sift 2 cups flour with other dry ingredients. Mix into molasses mixture, adding enough more of flour as necessary. Chill 1 hour or more covered. Roll 1/4 inch thickness. Cut with cookie cutters. Bake about 15 minutes at 350 degrees.

Sweet Potato Cookies

1 c. sweet potato, cooked & mashed
3/4 c. brown sugar
1/2 c. sugar
1 egg
3/4 c. margarine
1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. quick cooking oatmeal
1 c. pecans
1 c. raisins

Mix butter and sugar together. Add eggs and dry ingredients and then pecans and raisins. Drop by teaspoons. Bake at 350 degrees for 10 to 12 minutes.