Shortbread Cookies (With Idahoan Mashed Potatoes!) and a Giveaway
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 15
These delicious buttery, flaky shortbread cookies make the perfect Christmas cookies to share. The mashed potatoes make a great addition and you cannot even taste them!
  • 1½ cups all-purpose flour
  • ½ cup powdered sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature (1 stick)
  • 1 teaspoon vanilla
  • ½ cup Idahoan Buttery Homestyle mashed potatoes, prepared
  • 1 cup (about) semi-sweet chocolate chips for melting and dipping (optional)
  • Christmas-colored nonpareil sprinkles for dipping (optional)
  1. Mix together the dry ingredients (flour, sugar, and salt.) If you have a large enough food processor, you can use that. I just used a pastry blender.
  2. Mix or blend in the wet ingredients (butter, vanilla, and mashed potatoes) until a dough forms. I used a combination of the pastry blender and my hands for this.
  3. Roll the dough into a tube a couple inches in diameter then wrap in plastic wrap and refrigerate for at least 30 minutes until the dough is firm.
  4. Preheat the oven to 350
  5. Once the dough is chilled, take it out and slice it into discs about ⅓ inch thick. Set them on an ungreased pan 2 inches apart and bake for 12-14 minutes until the edges are a light brown color.
  6. Once cooked, remove from the pan and onto a drying rack immediately.
  7. After the cookies are cooled, melt a bowl of chocolate (I used chocolate chips for ease) and dip the cookies in part way. Scrape off the excess if desired; I know I personally do not like a huge clump of chocolate on the cookies.
  8. While the chocolate is still melted, dip the cookies part way into a cup of Christmas-colored nonpareil sprinkles.
  9. Let the chocolate harden on the cookies before serving.
Nutrition Information
Serving size: 2 cookies
Recipe by Arts and Crackers at