So what traditional foods come to mind when you think of St. Patrick’s Day?
And of course, potatoes.
This year, why not turn potatoes on their heads (or eyes — get it? Eyes? Potatoes? Okay then.), and make these “faux” potato confections?
Truth be told, the first time I made these I was not expecting much in the way of taste. For me, it was all about faking out my family.
And then I tasted one.
And could not believe how seriously delicious — and addictive — they are (or should I say “were?” As there are none left as we speak. Yeah, they’re THAT good.).
The cinnamon coating and pinch of salt take the edge off all that cloying sweetness, while the walnuts provide a much-needed crunch.
Even better, you can whip these up in almost no time, and they’re perfect for making with even your littlest helpers.
And best of all? You can roll these babies out again for April Fool’s Day (don’t you love a multi-tasker? Especially one made with copious amounts of sugar?)!
So go get your spuds on — baked potatoes are so … yesterday.
adapted from Martha Stewart
Prep Time: 20 minutes (not including time to toast/cool the walnuts and chill the mixture)
Cook Time: no-cook
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 and cooled
Chop walnuts finely in a food processor, reserving 2-3 T. along the way (before they get too fine) to use as “eyes,” if desired.
Beat butter, cream cheese, vanilla and salt in your electric mixer till light and fluffy. Add the sugar and walnuts and beat until smooth. Chill for one 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”.
Chill for 30 minutes; serve cold.