Recipe - Hazelnut Mashed Potatoes

1 cup Unsalted butter; room
temperature (2
; sticks)
1 cup Packed golden brown sugar
1 Egg
1 tablespoon Grated orange peel
1 teaspoon Vanilla extract
1 cup All purpose flour
One half teaspoon Baking powder
One half teaspoon Ground cinnamon
One fourth teaspoon Salt
3 cup Oldfashioned oats
Three fourths cup Chopped toasted hazelnuts
One half cup Dried currants

Preheat oven to 350F. Butter 2 cookie sheets. Using electric mixer, beat
butter and sugar in large bowl until fluffy. Beat in egg, orange peel and
vanilla. Mix flour, baking powder, cinnamon and salt in medium bowl. Add to
butter mixture; mix well. Mix in oats, nuts and currants.

Scoop dough by rounded tablespoons, form into 1 1/2inch round balls and
place on prepared sheets, spacing balls 2 inches apart. Bake until golden
about 20 minutes. Transfer cookies to racks, cool. Store in airtight
container. Makes about 3 dozen.

Bon Appetit August 1993

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