Joanne Bartz of Omaha submitted our ninth cookie recipe, a family favorite she said always surprises people with its strange name. Potato cookies were a staple in her New York childhood, especially around Christmas. When she asked her German grandmother exactly what was in those “little white ones,” she was shocked to hear potato starch was the secret ingredient. “Needless to say, I got over it and so have my five siblings,” she said. “I bake them every year.”
Quick Potato Cookies
2 cups potato starch
1 pound unsalted butter, softened
2 cups flour
1 cup superfine sugar
1 teaspoon vanilla
Pinch of salt
Preheat the oven to 400 degrees.
Lightly grease or spray the cookie sheets, or cover them with parchment paper.
Sift together the potato starch, flour and salt and set it aside.
Cream the butter and gradually add the sugar. Beat until well blended. Then add the vanilla and blend well.
Add the flour/potato starch to butter mixture and blend well.
Using a spoon or a one-tablespoon cookie scoop, form small balls of dough and place them on the prepared pan. Using a fork dipped in sugar, crisscross each cookie. (For a holiday look, sprinkle with red or green sugar.)
Bake approximately 9 minutes. The bottoms/sides of the cookies will be a very light tan when they are done. (The type of pan and the size of cookie will affect baking time.)
Remove the cookies and place them onto cooling racks. Cool completely. The cookies should be stored in airtight containers or freezer bags.
Test kitchen notes: These are a nice, less-sweet alternative to sugar cookies. Use parchment paper because the cookies are a bit fragile. They slide off the paper easily and stay intact. You can find potato starch in the health food section of most supermarkets.
— Staff writer Emily Nohr