Irish potato candy (march)

6 Servings

Ingredients

Quantity Ingredient
¼ cup Butter; softened
4 ounces Cream cheese softened; * see note
1 teaspoon Vanilla
1 pack Confectioners' sugar; (16 ounces)
1 pack Flaked coconut (7 ounces); (about 2 1/2 cups)
1½ teaspoon Ground cinnamon

Directions

In a large bowl, with an electric beater on medium speed, cream together the butter and cream cheese. Beat in the vanilla and confectioners' sugar.

With a spoon, stir in the coconut. Roll the mixture between your hands to form small potato-shaped candies or roll into small balls. Place the cinnamon in a shallow dish. Roll the balls in the cinnamon, then place on a cookie sheet, cover, and chill for about 1 hour, until firm.

Note: Make sure to use regular cream cheese, not a whipped or reduced-fat type. And if you prefer "dirtier" potatoes, roll the candies a second time in additional cinnamon after they've chilled.

This recipe comes from; Mr. Food® Cool Cravings ISBN 0-688-14579-5 Published in 1997

Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings Posted to recipelu-digest Volume 01 Number 566 by PLK1028<PLK1028@...> on Jan 20, 1998

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