Well I know the month is only half over but I’m going to say that these are officially my favorite “favor-ette” of March!
I mean, just look at them!
I saw these in Martha Stewart last year and filed them away for this St. Patrick’s Day. I was convinced, however, that they would never make it to the blog. There was no way that they would come out looking even remotely like the picture in the magazine.
Turns out they were super easy to make. And the fact that potatoes are shapeless and blob-like means that you cannot mess these up (take THAT, cake pops!).
And guess what? They’re delicious too! Fluffy and sweet, I found them strangely addictive.
So go – get your St. Patty’s Day on!
adapted from Martha Stewart
4 T. unsalted butter, softened
4 T. cream cheese, softened
1 t. vanilla
¼ t. salt
1 lb. confectioner’s sugar
2 c. walnuts, toasted, cooled and finely chopped
Beat butter, cream cheese, vanilla and salt till light and fluffy. Add the sugar and walnuts* and beat until smooth. Chill for 1 hour (or overnight).
Using a tablespoon, scoop out dough and roll into a ball between your hands. Shape into “potatoes” (recipe makes about 40). Roll in cinnamon, using a pastry brush to brush off the excess. Add walnut pieces for “eyes” if desired.
Chill for 30 minutes; serve cold.
* if you’re making “eyes”, reserve 2-3 tablespoons of walnuts; chop very finely.
This delicious recipe brought to you by Sheri Silver