Instructions: Cream shortening and sugar in large bowl of electric mixer for 3 minutes or until light and fluffy. Beat in egg, vanilla, chocolate, and potatoes until well combined.

Whisk flour, salt, and baking soda in medium bowl until blended.

On low speed, blend in flour mixture and buttermilk alternately until smooth. Stir in currants.

Drop by rounded tablespoons onto greased baking sheet. Bake in preheated 400F. oven for 10 minutes or until cookies spring back when pressed with finger; dont overcook. Transfer to rack and cool before serving.

1 WARNER, Joie
All the Best Potatoes

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