OK, I realize these are a little weird, BUT...
...sometimes weird is good, right? I saw this cookie idea in an issue of Martha Stewart Living (last year? two years ago?), and just could not get it out of my head. POTATO COOKIES!!! How fun are these for St. Patrick's Day?
Also, I think they'd be a really fun food for April Fool's Day.
Never fear, no potatoes were harmed in the making of these cookies. They're a no-bake cookie made with butter, cream cheese, and nuts. Martha used walnuts, but I'm a Texas girl and went straight for the pecans.
The "potatoes" get their color from a dusting of cinnamon and their "eyes" from slivered almonds.
They taste like a pecan sandy...only not crispy.
Irish "Potato" Cookies
{makes about 20; adapted from Martha Stewart Living}
2 cups pecans
4 TBSP salted butter, room temperature
1/4 cup cream cheese, room temperature
1 teaspoon vanilla
1/4 teaspoon kosher salt
1 lb. powdered sugar
cinnamon
slivered almonds
Heat oven to 350. Spread the pecans on a baking sheet and bake for 4-6 minutes, until fragrant and toasted. Remove from the baking sheet and let cool. Once cool, finely chop.
Beat the butter, cream cheese, vanilla, and salt until light and fluffy.
Mix in the sugar and pecans until combined and a dough forms.
Place in the refrigerator for about 1 hour.
Place the cinnamon in a shallow bowl. Use a 2 tablespoon scoop, and form the dough into small potato shapes. Roll in the cinnamon, using a pastry brush to brush off the excess.
Break the slivered almonds into small pieces, and press into the cookies to make the eyes. Refrigerate for 30 minutes.
Also, I think they'd be a really fun food for April Fool's Day.
Never fear, no potatoes were harmed in the making of these cookies. They're a no-bake cookie made with butter, cream cheese, and nuts. Martha used walnuts, but I'm a Texas girl and went straight for the pecans.
They taste like a pecan sandy...only not crispy.
Irish "Potato" Cookies
{makes about 20; adapted from Martha Stewart Living}
2 cups pecans
4 TBSP salted butter, room temperature
1/4 cup cream cheese, room temperature
1 teaspoon vanilla
1/4 teaspoon kosher salt
1 lb. powdered sugar
cinnamon
slivered almonds
Place the cinnamon in a shallow bowl. Use a 2 tablespoon scoop, and form the dough into small potato shapes. Roll in the cinnamon, using a pastry brush to brush off the excess.
Break the slivered almonds into small pieces, and press into the cookies to make the eyes. Refrigerate for 30 minutes.
You say, "potato"...I say, "COOKIE!"
Also, I think they'd be a really fun food for April Fool's Day.
Never fear, no potatoes were harmed in the making of these cookies. They're a no-bake cookie made with butter, cream cheese, and nuts. Martha used walnuts, but I'm a Texas girl and went straight for the pecans.
They taste like a pecan sandy...only not crispy.
Irish "Potato" Cookies
{makes about 20; adapted from Martha Stewart Living}
2 cups pecans
4 TBSP salted butter, room temperature
1/4 cup cream cheese, room temperature
1 teaspoon vanilla
1/4 teaspoon kosher salt
1 lb. powdered sugar
cinnamon
slivered almonds
Place the cinnamon in a shallow bowl. Use a 2 tablespoon scoop, and form the dough into small potato shapes. Roll in the cinnamon, using a pastry brush to brush off the excess.
Break the slivered almonds into small pieces, and press into the cookies to make the eyes. Refrigerate for 30 minutes.
You say, "potato"...I say, "COOKIE!"
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