Irish Mashed-Potato Candies
Submitted
by: Molly |
1/2
cup mashed potatoes or yams
1/2 teaspoon Vanilla extract |
1 lb.
sifted confectioners sugar
2 tablespoons ground cinnamon |
| Mix mashed
potatoes or yams and vanilla extract until combined. Starting
with 1 cup, gradually blend in enough sugar to form a stiff,
nonsticky dough. (The potatoes' moisture content will determine
how much sugar is absorbed). One teaspoonful at a time, form the
potato-sugar mixture into irregular spheres (to resemble new
potatoes). Set them on waxed-paper-lined trays to dry slightly
before coating. Toss candies, a few at a time, in a small
plastic bag with ground cinnamon to coat. Shake off the excess.
Cover. Store in a cool, dry place. |
Irish Cream Mint
Cookies
Submitted
by: BettyG |
1 1/4 cups quick cooking
oats
1 1/2 cups flour
1 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup margarine, softened |
1 cup brown sugar
1/2 cup sugar
1 large egg
1/4 cup Irish cream liqueur
1 teaspoon Vanilla extract
12 oz mint flavored chocolate chips |
|
Heat oven to 350°F. Have
baking sheets ready. Place oats in a blender. Cover and blend
until like flour. Mix oats, flour, baking powder, baking soda
and salt. Beat margarine, brown sugar and sugar in a large bowl
with electric mixer until fluffy. Beat in egg, liqueur and
Vanilla.On low speed, gradually beat in flour mixture. Stir in
chocolate chips (chill 15 to 20 minutes if very soft). Drop by
heaping teaspoonfuls about 2 inches apart onto baking sheets.
Bake 10 to 12 minutes until cookies look dry on top and edges
are lightly browned. Cool on baking sheets 2 minutes. Remove to
wire racks to cool. Makes 48 cookies. |
Title
Submitted
by: |
| Ingredients |
Ingredients |
| Instructions |
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