Potato Cookies

This recipe is wheat free and gluten free. Here are the ingredients:

5 peeled, chopped, and boiled potatoes
1 cup of powdered sugar
1/2 cup of milk
1/2 cup of softened butter
1 tsp. vanilla
2 tsp. cinnamon

1. Preheat oven to 350 degrees
2. blend potatoes, milk, and butter with a hand mixer until smooth
3. Add powdered sugar and mix
4. Mix in vanilla and cinnamon
5. Drop big spoonfuls onto a well greased cookie sheet
Fill a frosting piper with the mixture and pipe out shapes onto a very greased cookie sheet
6. Cook the cookies for 20-30 minutes or until they’re lightly browned

Although some of the shapes didn’t survive being taken off of the pan, the Molly ‘n’ Me cookies came off without breaking. While the rainbow shaped cookie ended up looking like a crumpled up piece of paper. I’d recommend making the cookies thicker, if you made a shape just go over it again. The cookies flatten out a little when they’re cooked, so the thicker cookies kept their shape better. I hope you enjoy these cookies!
TATER TIP: These cookies are best eaten warm out of the oven.

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