Baked Potatoes? Cookies? Or Baked Potato Cookies?Kelsey Banfield
Last year my friend Amy told about a baked potato styled cake she had seen at a St. Patrick’s Day party. It was a white cake shaped like a potato, dusted with cocoa powder with white frosting on top to represent sour cream and green sprinkles that looked like chives. It sounded like the coolest idea but I didn’t have reason to make it this year since it is not quite St. Patrick’s Day yet. However, I thought the idea might translate well into cookies so I decided to give it a try. I made a simple butter cookie, shaped them into potato shapes and baked them. Then I dusted them with cocoa powder, swiped them with buttercream frosting and added some green sprinkles. While not complete replicas, they are baked potato like cookies for sure. And, best, of all, they taste good, too!
Baked Potato Cookies
3 cups all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 teaspoon almond extract
1 large egg
Cocoa powder for dusting
Whisk to combine flour and salt in a bowl. In a separate bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in extract and the egg. Reduce speed to low, and add one-third flour mixture. Gradually add remaining flour mixture, beating just until blended. Halve dough and shape into disks; wrap each in plastic, and chill 2 hours or up to 1 day.
Preheat oven to 350 degrees. Roll about 1 tablespoon of chilled dough between your palms to form 1 1/2-inch-long oval shapes. Use a spoon to form a small well in the top of the dough. Place shapes on parchment-lined baking sheets, spacing 2 inches apart.
Bake, rotating sheets halfway through, until cookies are light golden brown on bottom and around edges, and tips of ears are golden brown, about 20 minutes. Transfer sheets to wire racks and let the cookies cool completely on wire racks. Dust each cookie with cocoa powder, fill the wells with buttecream frosting and sprinkle them with green sprinkles.