BUTTER CRISP POTATO COOKIES 
1 c. butter
1 c. granulated sugar
1 c. brown sugar
1 tsp. vanilla
1 egg
1/2 tsp. salt
1 tsp. baking soda
2 c. flour
1 c. instant potato flakes
1 c. coconut

Cream first four ingredients and add egg. Add dry ingredients and mix thoroughly. Shape into one inch balls. Flatten with bottom of glass dipped in sugar. Bake in 375 degree oven for 6-8 minutes.

 

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