Crispy Potato Flake Cookies

Light and crispy cookies made with potato flakes

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings -72

Author Cookie Madness

Ingredients

1 cup 4.5 ounces all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt**
2 cups Hungry Jack instant potato flakes
2 sticks 8 ounces unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs room temperature
1 teaspoon vanilla
½ teaspoon almond extract
1 cup lightly packed Angel Flake coconut flakes
⅔ cup toasted and finely chopped pecans

Instructions

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or nonstick foil
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.
Using a rounded teaspoons or a little less than a level tablespoon, shape dough into small balls. Arrange two inches apart on baking sheets and press tops down slightly. Sprinkle with a little extra granulated sugar and bake for 8 to 10 minutes or until edges are browned.
Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer to a wire rack to finish cooling.

Notes

**If using salted butter, reduce salt to about ⅜ teaspoon. I don't recommend margarine because it usually makes a softer cookie and these need butter for crispness.

To make half of the recipe, use 1 large egg plus 2 tablespoons of lightly beaten egg and halve all the other ingredients. If you want to make a quarter batch, use ¼ of all ingredients and 3 tablespoons of egg.

Makes sure pecans are toasted. To toast pecans, lay on a baking sheet and bake at 350F for about 6 or 7 minutes or until they begin to release their oil. Let cool, then chop.