Baked Potato Cookies with Sour Cream & Chives

Courtesy of Idaho Potato Commission

Servings: 20
Prep Time: 20 Min.
Cook Time: 30 Min.

* 2 medium size Idaho® Russet Potatoes
* 2 eggs
* 1/4 c. sugar
* 1/4 c. sour cream
* 1/3 c. margarine, melted
* 1 tsp vanilla
* 1-1/2 c. all-purpose flour
* 1 tsp. baking soda
* 1/2 tsp. nutmeg, ground
* 3 Tbsp. chives, chopped & dried

1. Cut potatoes into 1-in. cubes. Put in pot and cover with water. Boil potatoes until soft.
2. Drain and cover with cold water. Drain again. Mash potatoes slightly. Set aside to cool.
3. Preheat oven to 400ºF.
4. In processor, beat eggs. Add sugar, sour cream, margarine and vanilla. Beat until smooth.
5. In separate bowl, mix flour, baking soda, nutmeg and chives. Add 2 c. mashed potatoes and mix gently. Add dry ingredients to egg mixture in two batches. Do not over process.
6. Drop, by Tbsp. onto greased cookie sheets. Bake for 12-14 min. or until just turning golden brown. Serve warm. Cookies can be reheated once they have cooled. (Microwave on high - 10 seconds). Or serve cool.

* Each serving = 4 cookies

* Recipe courtesy of Idaho Potato Commission.