Instant Potato Cookies

Preheat the oven to 400 degrees F.

Sift together the flour, cream of tartar, baking soda, and salt.

Combine the butter, 1 cup of the sugar, the eggs, and vanilla in a mixing bowl. Beat on medium speed with an electric mixer until fluffy.

Stir the potato flakes into the sifted flour mixture.

With the mixer running on medium speed, alternate adding some of the potato flake mixture and the eggs, one at a time. Beat until well mixed.

Stir the coconut flakes and pecans into the cookie dough.

Place the remaining sugar in a shallow dish.

Form the potato cookie dough into small balls. Roll each ball lightly in the sugar and place the cookies 2-inches apart on an ungreased baking sheet.

Place the cookies in the oven and bake at 400 degrees F for 7-10 minutes or until the edges are browned.

Remove the cookies from the oven and let cool for 2 minutes on the baking sheet. Remove the cookies to a wire rack to cool completely. Store the instant potato cookies in an airtight container. These cookies also freeze well.