Potato-Cranberry-Nut Drop Cookies

Potato-Cranberry-Nut Drop Cookies
  • 72 cookies
  • 0:20 Preparation
  • 0:10 Cooking
  • 1:30 Total Time

Ingredients

Add all
  • 1 cup
    (250 mL)

    butter

  • 2 cups
    (500 mL)

    brown sugar

  • 2

    large eggs

  • 1 cup
    (250 mL)

    mashed québec potatoes

  • 1/2 cup
    (125 mL)

    potato cooking water

  • 3 cups
    (750 mL)

    all-purpose flour

  • 1 tsp.
    (5 mL)

    Salt

  • 1 tsp.
    (5 mL)

    baking powder

  • 1/2 tsp.
    (3 mL)

    nutmeg

  • 1 tsp.
    (5 mL)

    cinnamon

  • 1 tsp.
    (5 mL)

    instant coffee

  • 1 cup
    (250 mL)

    walnuts, chopped

  • 1 cup
    (250 mL)

    dried cranberries

Preparation

Preheat oven to 400°F (200°C).

In a large bowl, cream butter and brown sugar.

Add eggs one by one, mixing well after each addition.

Stir in mashed potatoes and cooking water.

Sift flour, salt, baking powder, nutmeg and cinnamon together into another bowl.

Add instant coffee, nuts and cranberries.

Stir dry ingredients into potato mixture.

Refrigerate at least 1 hour.

Drop dough by teaspoonfuls onto a greased cookie sheet.

Bake 9 - 10 minutes.

Source: Féd. producteurs de pommes de terre du Québec