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Macaroon Sugar Cookies

  • 9minutes

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Source: www.hungryjack.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D, E
MineralsNatrium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1 cup firmly packed brown sugar

  3. 1/2 stick Crisco ® Baking Sticks All-Vegetable Shortening

  4. OR 1/2 cup Crisco ® All-Vegetable Shortening

  5. 1/2 cup butter, softened

  6. 1 teaspoon vanilla extract

  7. 1 large egg

  8. 2 cups Pillsbury BEST® All Purpose Flour

  9. 1 cup Hungry Jack ® Instant Mashed Potato Flakes

  10. OR 1 (3 3/4 oz.) package Hungry Jack ® Easy Mash'd® Premium Homestyle Instant Mashed Potato Flakes

  11. 1 teaspoon baking soda

  12. 1/2 teaspoon salt

  13. 1 cup flaked coconut

  14. 1/2 cup chopped nuts

  15. Additional sugar for topping

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375°F.

  2. BEAT sugar, brown sugar, shortening, butter, vanilla and egg in large bowl until smooth. Add flour, potato flakes, baking soda and salt. Mix until thoroughly combined. Stir in coconut and nuts. Shape into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in sugar.

  3. BAKE 6 to 8 minutes or until light golden brown. Cool 1 minute on cookie sheet. Place on wire rack to cool.

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