Recipe: Cookies Using Mashed Potatoes (14)

Hi Lisa,
I hope one of these is what you remember.
Joe

MACAROON SUGAR COOKIES
1 c. sugar (white)
1 c. brown sugar
1/2 c. shortening and 1/2 c. butter (softened)
1 tsp. vanilla
1 egg
2 c. flour
1 c. mashed potato flakes
1 tsp. baking soda
1/2 tsp. salt
1 c. flaked coconut
1/2 cup chopped nuts
In a large bowl combine sugars, butter, shortening and vanilla. Beat well, add egg. Add all other ingredients, mix well. Blend in coconut and nuts. Shape dough into 1 inch balls. Place 2 inches apart on cookie sheet, flatten with bottom of glass dipped in sugar. Bake 8 to 10 minutes in 375 degree oven. Cool. Makes 5 dozen.
CHRISTMAS COOKIE
1 c. mashed potatoes (cold)
4 c. powdered sugar
4 c. flaked coconut
Mix slowly in mixer. Set in freezer until firm. Roll in balls. Put on cookie sheet. Put in freezer again until very firm. Take out a few at a time and drop each one in melted chocolate almond bark. Put on waxed paper to set up. These freeze very well.
COCONUT KISSES
1 lb. confectioners sugar
3 tbsp. instant mashed potato granules
6 tbsp. boiling water
1/4 tsp. salt
3 tbsp. nonfat dry milk powder
1 tbsp. butter
1 1/2 tsp. almond extract
1 (4 oz.) shredded coconut
Sift confectioners sugar into 2 quart bowl and set aside. Prepare mashed potatoes according to package directions, using water, salt and dry milk powder. Add butter and almond extract. Make a well in confectioners sugar; add warm potato mixture. Gradually work sugar in; mixture will liquify at first, then thicken. Continue working in sugar and beating until mixture is thick enough to hold its shape, adding a little more sugar, 1 tablespoon at a time, if necessary. Mix in coconut. Drop by spoonfuls onto waxed paper. Makes about 3 dozen pieces, or 1 1/2 pounds. NOTE: Candy may be made into balls in palm of hand, then rolled at once in toasted coconut. Or cool the candy balls until set, then cover with chocolate confection coating or dipping chocolate.
SPUD COOKIES
1/2 c. shortening
1 c. brown sugar
1 tsp. vanilla
1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. mashed potato flakes
1/2 c. chopped nuts
Mix all of the above ingredients together and let set for 30 minutes. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 10 minutes. Do not over bake.
COCONUT DROPS
3/4 c. mashed potatoes
4 c. powdered sugar
4 c. coconut
1 tsp. vanilla
Mix in order. Shape into balls with peak. Place on waxed paper to dry. Then dip bottoms into 4 squares of melted semi - sweet chocolate. Dry on waxed paper.
BUTTER CRISP COOKIES
1 c. margarine, softened
1 c. granulated sugar
1 c. brown sugar, packed
1 tsp. vanilla
1 egg
1/2 tsp. salt
1 tsp. soda
2 c. all purpose flour
1 c. mashed potato (flakes)
1 c. flaked coconut
Preheat oven to 375 degrees. Cream first 5 ingredients with mixer until blended. Add dry ingredients. Work with hand or big spoon. Cannot use mixer. Shape in 1 inch balls on ungreased cookie sheet. Flatten down with small glass dipped in white sugar. Bake 5-6 minutes or until golden brown. Cool. Store in tightly covered container. Makes 5 dozen.
RAISIN OATMEAL DROP COOKIES
Instant mashed potato puffs
1 c. brown sugar (packed)
1/2 c. granulated sugar
3/4 c. shortening
2 eggs
1/4 c. water
1 tsp. vanilla
1 c. all-purpose flour
1 tsp. salt
1/2 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1 c. chopped nuts
3 c. quick cooking rolled oats
Heat oven to 400 degrees. Prepare potatoes as directed on package for 2 servings (1 cup); set aside. Cream sugars, shortening, eggs, water and vanilla until fluffy; stir in potatoes. Measure flour by sifting. Blend flour, salt, soda and spices; stir in. Fold in raisins, nuts and rolled oats. Drop by rounded teaspoons of dough on lightly greased baking sheet. Bake about 10 minutes. Store in container with a tight fitting cover. About 5 dozen. A soft old fashioned cookie. They are good for mailing because the mashed potatoes keep them moist and tender.
PEPPERMINT PINWHEELS
1/4 c. potatoes, riced (mashed)
3 1/2 to 4 c. powdered sugar, sifted
1/2 tsp. peppermint extract
1/8 tsp. salt
Red food color
Beat potatoes, peppermint extract and salt in small mixing bowl. Beat in 2 cups of powdered sugar gradually. Knead in enough of the remaining sugar to make stiff dough. Divide dough in half. Add red food coloring to 1/2 of the dough. Roll each half into 7 inch square. Place uncolored dough on top of red dough. Roll up starting from edge. Wrap in plastic wrap and chill at least 1 hour. Cut slices 1/4 inch thick. Clean knife after each cut. Reshape into circles, if necessary. Let circles stand until dry on wire rack, about 2 hours. Store in airtight container at room temperature, no longer than 1 week. 2 dozen.
SPUD FLAKE COOKIES
1 c. butter or margarine
1 c. sugar
1 c. brown sugar
1 tsp. vanilla
1 egg
1 tsp. baking soda
2 c. flour
1 c. mashed potatoes
1 c. coconut
Mix all ingredients. Bake at 375 degrees on ungreased cookie sheets. Roll in balls and bake 6 to 8 minutes.
MOUND COOKIES
2 tbsp. cornstarch
3/4 c. mashed potatoes
1 lb. powdered sugar
1 lb. coconut
1 tsp. vanilla
12 oz. chocolate chips
1/2 bar wax
Melt chocolate chips and wax. Mix all other ingredients and roll into balls; roll in chocolate mixture. Cool.
BUTTER CRISP COOKIES
1 c. margarine
1 c. sugar
1 c. brown sugar
1 tsp. vanilla
1 egg
1/2 tsp. salt
1 tsp. soda
2 1/2 c. flour
1 c. mashed potatoes (dry)
1 c. coconut
Shape into 1 inch balls and place on ungreased cookie sheet. Flatten with bottom of a glass dipped in sugar. 5 dozen cookies. Bake at 375 degrees for 6 to 8 minutes.
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. Add 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.
APPLESAUCE - TATER BARS
1 c. flour
3/4 c. sugar
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. margarine or butter, softened
1/2 c. applesauce
1 tsp. vanilla
2 eggs
1 c. dry mashed potatoes
1/2 c. chopped nuts
1/2 c. raisins
Heat oven to 350 degrees. Lightly grease rectangular baking dish 11 x 7 x 1 1/2 inches. Mix flour, sugar, cinnamon, baking soda, salt, margarine, applesauce, vanilla and eggs in a large bowl. Stir in remaining ingredients. Spread evenly in dish. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool 30 minutes. Sprinkle with powered sugar if desired. Cut into about 2 1/2 x 1 1/2 inch bars. 2 dozen bars.
PUMPKIN BROWNIES
1 c. flour
1/4 c. instant mashed potato flakes
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. butter or margarine
1 1/2 c. sugar
1 egg
1/2 c. chopped walnuts
3/4 c. canned pumpkin
Combine dry ingredients. Set aside. Melt butter, add sugar, egg and pumpkin; blend well. Add dry mixture and nuts. Pour into greased 9 inch square pan. Bake at 350 degrees for 40 minutes.