Ingredients
2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
3
cups Betty Crocker™ mashed potatoes
1/2
cup butter or margarine
3/4
cup packed brown sugar
1/2
cup granulated sugar
1
teaspoon vanilla
2
eggs, slightly beaten
1/2
cup chopped, nuts, flaked coconut or toffee or chocolate chips of choice
Preparation
Heat oven to 350°F. Stir together flour and baking soda; set aside. Reserve 1 cup of the mashed potatoes (dry). Microwave butter in large microwavable bowl uncovered on High until melted. Stir in sugars, flour mixture, vanilla, eggs, remaining 2 cups mashed potatoes (dry) and the nuts. Let dough stand 5 minutes.
Shape dough into 1-inch balls; roll balls in reserved mashed potatoes (dry), pressing firmly so potatoes stick to balls. Place 2 inches apart on ungreased cookie sheet.
Bake 9 to 11 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely on wire rack.
