Made with leftover boiled potato, these cookies are cooked stovetop in a pressure cooker with no oven needed. The potato gives the dough a melt-in-the-mouth softness, and a single batch fills a whole tray, enough for a crowded table or a week of lunchboxes.
Beat the room-temperature butter with the powdered sugar until creamy. Mash in the leftover boiled potato, then add the vanilla and salt. Work in the flour a little at a time until you have a dough that does not stick to your hands.
Pinch off walnut-sized pieces of dough, roll them into balls and flatten each one gently with a fork.
Spread a thin layer of salt on the base of the pressure cooker and set an upturned plate on top, then arrange the cookies on the plate. Cook on low heat with the lid on but without the pressure weight, until the bases turn lightly golden.
Remove the cookies from the pot and let them cool completely on a wire rack; they can fall apart while still warm.
Do not lift the cookies off the wire rack until fully cool; they are very soft while warm and can fall apart. Keeps fresh for 5 days in an airtight container. Allergens: contains wheat (gluten), milk and dairy.
Adding one more tablespoon of potato makes the cookies even softer, but shaping becomes trickier — dust your hands with flour as you work.
Admin DadaGastro · verified in test kitchenKurabiyeleri 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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