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BUTTER CRISP "INSTANT POTATO" COOKIES 
2 sticks butter
1 1/2 c. sugar
3 eggs

1 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt
2 c. instant potato flakes
1 c. coconut flakes
1/2 c. chopped pecans
1 tsp. vanilla

Combine potato flakes with sifted dry ingredients. Add to creamed mixture alternately with eggs. Add coconut flakes, nuts and vanilla. Roll into small balls, then roll balls in granulated sugar. Place 2inches apart on ungreased cookie sheet.

Bake at 400 degrees until edges are light brown. Makes about 72 delicious thin and crispie cookies.

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