These cookies make use of leftover boiled potatoes and cook on the stovetop in a pressure cooker, with no oven needed. The potato gives the dough a tender, melt-in-your-mouth texture, and one large batch makes enough for a crowd or lunchboxes.
Beat the room-temperature butter with the powdered sugar until creamy. Mash the leftover boiled potato and mix it in, then add the vanilla and salt. Gradually add the flour and mix until a dough forms that does not stick to your hands.
Pinch off pieces of dough larger than a walnut and roll them into balls. Lightly flatten the tops with a fork.
Spread a thin layer of salt over the bottom of the pressure cooker and place an inverted plate on top. Arrange the cookies on the plate. Cook over low heat with the lid on, without fitting the pressure regulator, until the bottoms are lightly colored; then remove from the heat.
Take the cookies out of the pot and leave them on a wire rack until completely cool; they may fall apart while hot.
After removing the cookies from the pot, leave them on a wire rack until completely cool before storing; they are very soft while hot and may fall apart. They keep fresh for 5 days in an airtight container. Contains allergens: wheat (gluten) and milk.
Kurabiyeleri tencereden hemen çıkarıp tabağa aldım, ılıkken hepsi dağıldı; soğuyana kadar dokunmamam gerekirmiş, ben sabredemedim. Lezzeti güzeldi ama şekli bozulunca misafire ikram etmekten vazgeçtim, bir daha tamamen soğumasını bekleyeceğim.
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