Wrap the potato in plastic wrap and microwave on high for two minutes, then on defrost for eight to ten minutes. It should be quite soft. When the potato is cool enough to handle, scoop the flesh from the skin and put it in the mixer bowl. Cut the butter into pats and scatter them over the potato to melt. Start mixing on low speed to mix in the butter then add the rum and switch to high speed to homogenize the potato. Mix in the eggs and dry ingredients (low to medium speed.) You will need to add some water or milk to thin the batter to the right consistency; it should barely be able to hold soft peaks. Mix in the vinegar, then stir in the fruit and nuts.

Drop the batter by spoonfuls onto baking sheets. Bake at 300-350 degrees for 16 minutes. The cookies should still be fairly soft. Let them cool some before removing from baking sheet.

For variations, substitute raisins or chocolate chips for the fruit peels.

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