Baked Potato Cookies with Sour Cream & Chives
Serves 20 (80 cookies)
2 Medium Size Idaho® Russet Potatoes
2 each Eggs
1/4 cup Sugar
1/4 cup Sour cream
1/3 cup Margarine, melted
1 teaspoon Vanilla
1-1/2 cups All-purpose flour
1 teaspoon Baking Soda
1/2 teaspoon Nutmeg, ground
3 Tablespoons Chives, chopped & dried
Cut potatoes into 1-inch cubes,
Put in pot and COVER with water,
Boil potatoes until soft.
Drain and cover with cold water. DRAIN again.
Mash potatoes slightly. Set aside to cool.
Preheat oven to 400ºF.
In processor, Beat eggs.
Add sugar, sour cream, margarine and vanilla BEAT until smooth.
In separate bowl, Mix flour, baking soda, nutmeg and chives.
Add 2 cups mashed potatoes and mix gently.
Add dry ingredients to egg mixture in two batches,
DO NOT OVER PROCESS.
Drop, by Tablespoons, onto greased cookie sheets.
Bake for 12- 14 minutes or until just turning golden brown.
Serve warm. Cookies can be reheated once they have cooled. (Microwave on high - 10 seconds). Or serve cool.