Recipe - Irish Potato Candy (March)

One fourth cup Butter; softened
4 ounce Cream cheese softened; * see
note
1 teaspoon Vanilla
1 pack Confectioners' sugar; (16
ounces)
1 pack Flaked coconut (7 ounces);
(about 2 One half cups)
1 One half teaspoon Ground cinnamon

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 potatoshaped 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 reducedfat
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 0688145795
Published in 1997

Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings

Posted to recipeludigest Volume 01 Number 566 by PLK1028 PLK1028@aol.com
on Jan 20, 1998