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Oat Drop Cookies
In a small bowl, combine potato and lemon juice; toss to mix. Set aside.
In a large mixing bowl, beat butter and sugars with an electric mixer until fluffy. Beat in egg, vanilla and lemon peel until well blended. Add flour, baking powder, baking soda and salt; beat to mix well. Stir in shredded potato mixture, oats and raisins; mix well. Drop by rounded teaspoons 2-inches apart onto greased cookie sheet. Bake at 375 degrees for about 12 minutes or until edges start to brown. Removed cookies to wire rack to cool. (High altitude: Let dough rest 5 minutes for fluffier, softer cookies.)
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