Recipes

Ingredients: 6 tablespoons butter, at room temperature 1/4 loving cup sugar 1 egg 3/4 loving cup flour 3 tablespoons malted milk powder 3 tablespoons Dutch processed cocoa pinch salt powdered saccharide for decorating Directions: Preheat oven to 375. In the bowl of a stand upwards mixer or inwards a large bowl using a mitt mixer, cream butter in addition to saccharide until calorie-free in addition to fluffy. Beat inwards egg. In to a greater extent than or less other bowl, whisk together the dry out ingredients. With the mixer running irksome shell the dry out ingredients into the butter mixture. Using the OXO cookie press fitted alongside a disk of your selection (I used buttercup), press dough 1 inch apart onto ungreased, unlined nonstick  baking sheets. Bake 8-12 minutes or until set. Remove from pans to wire racks to cool completely.  Sprinkle alongside powdered saccharide if desired.  Yield: 1 1/2-2  dozen cookies (this recipe tin hold out e

Ingredients: 6 tablespoons butter, at room temperature 1/4 loving cup sugar 1 egg 1 loving cup flour 1 1/2 tablespoons cocoa 2-3 drops peppermint extract pinch salt nonpareils for sprinkling Directions: Preheat oven to 375. In the bowl of a stand upwards mixer or inwards a large bowl using a manus mixer, cream butter, in addition to carbohydrate until low-cal in addition to fluffy. Beat inwards egg in addition to extract. With the mixer running irksome shell the flour into the butter mixture. Remove one-half of the mixture to a bowl. Add the cocoa to the dough inwards the mixer, in addition to mix until well-incorporated.  Fill the  cookie press  fitted amongst a disk of your selection (I used tree) amongst the dough, alternating tablespoons of chocolate in addition to manifestly dough.  Press dough 1 inch apart onto  ungreased, unlined nonstick  baking sheets. Sprinkle amongst nonpareils Bake 8-12 minutes or until set. Remove from pans to wire racks

Ingredients: 1/2 loving cup creamy peanut butter iii tablespoons butter, at room temperature ii cups confectioner's sugar 1/2 teaspoon vanilla 1/3 loving cup cocoa 1 tablespoon the world cinnamon Directions: In a large bowl, mix together the peanut butter, butter, vanilla in addition to confectioner's sugar, until a thick dough forms. Set aside. Whisk together the cinnamon in addition to cocoa inwards a minor shallow bowl. Set aside. Use your hands to cast 1 1/2-2 inch long ovals out of the peanut mixture. Roll inwards the cocoa mixture to coat. Repeat for remaining peanut butter mixture. It's okay if they are a trivial unevenly shaped, they are supposed to hold back similar muddy potatoes! Store inwards an air-tight container upwards to iv days. Yield: virtually dozen candies (recipe tin hold upwards doubled) My thoughts: Three years agone I posted a recipe I created for Irish Gaelic Potato Candy a process made inwards Philadelphia to coin

Ingredients: 6 tablespoons butter, at room temperature 1/4 loving cup sugar 1 egg 3/4 loving cup flour 3 tablespoons malted milk powder 3 tablespoons Dutch processed cocoa pinch salt powdered saccharide for decorating Directions: Preheat oven to 375. In the bowl of a stand upwards mixer or inwards a large bowl using a mitt mixer, cream butter in addition to saccharide until calorie-free in addition to fluffy. Beat inwards egg. In to a greater extent than or less other bowl, whisk together the dry out ingredients. With the mixer running irksome shell the dry out ingredients into the butter mixture. Using the OXO cookie press fitted alongside a disk of your selection (I used buttercup), press dough 1 inch apart onto ungreased, unlined nonstick  baking sheets. Bake 8-12 minutes or until set. Remove from pans to wire racks to cool completely.  Sprinkle alongside powdered saccharide if desired.  Yield: 1 1/2-2  dozen cookies (this recipe tin hold out e

Ingredients: 6 tablespoons butter, at room temperature 1/4 loving cup sugar 1 egg 1 loving cup flour 1 1/2 tablespoons cocoa 2-3 drops peppermint extract pinch salt nonpareils for sprinkling Directions: Preheat oven to 375. In the bowl of a stand upwards mixer or inwards a large bowl using a manus mixer, cream butter, in addition to carbohydrate until low-cal in addition to fluffy. Beat inwards egg in addition to extract. With the mixer running irksome shell the flour into the butter mixture. Remove one-half of the mixture to a bowl. Add the cocoa to the dough inwards the mixer, in addition to mix until well-incorporated.  Fill the  cookie press  fitted amongst a disk of your selection (I used tree) amongst the dough, alternating tablespoons of chocolate in addition to manifestly dough.  Press dough 1 inch apart onto  ungreased, unlined nonstick  baking sheets. Sprinkle amongst nonpareils Bake 8-12 minutes or until set. Remove from pans to wire racks

Ingredients: 1/2 loving cup creamy peanut butter iii tablespoons butter, at room temperature ii cups confectioner's sugar 1/2 teaspoon vanilla 1/3 loving cup cocoa 1 tablespoon the world cinnamon Directions: In a large bowl, mix together the peanut butter, butter, vanilla in addition to confectioner's sugar, until a thick dough forms. Set aside. Whisk together the cinnamon in addition to cocoa inwards a minor shallow bowl. Set aside. Use your hands to cast 1 1/2-2 inch long ovals out of the peanut mixture. Roll inwards the cocoa mixture to coat. Repeat for remaining peanut butter mixture. It's okay if they are a trivial unevenly shaped, they are supposed to hold back similar muddy potatoes! Store inwards an air-tight container upwards to iv days. Yield: virtually dozen candies (recipe tin hold upwards doubled) My thoughts: Three years agone I posted a recipe I created for Irish Gaelic Potato Candy a process made inwards Philadelphia to coin

Ingredients: 6 tablespoons butter, at room temperature 1/4 loving cup sugar 1 egg 3/4 loving cup flour 3 tablespoons malted milk powder 3 tablespoons Dutch processed cocoa pinch salt powdered saccharide for decorating Directions: Preheat oven to 375. In the bowl of a stand upwards mixer or inwards a large bowl using a mitt mixer, cream butter in addition to saccharide until calorie-free in addition to fluffy. Beat inwards egg. In to a greater extent than or less other bowl, whisk together the dry out ingredients. With the mixer running irksome shell the dry out ingredients into the butter mixture. Using the OXO cookie press fitted alongside a disk of your selection (I used buttercup), press dough 1 inch apart onto ungreased, unlined nonstick  baking sheets. Bake 8-12 minutes or until set. Remove from pans to wire racks to cool completely.  Sprinkle alongside powdered saccharide if desired.  Yield: 1 1/2-2  dozen cookies (this recipe tin hold out e

Ingredients: 6 tablespoons butter, at room temperature 1/4 loving cup sugar 1 egg 1 loving cup flour 1 1/2 tablespoons cocoa 2-3 drops peppermint extract pinch salt nonpareils for sprinkling Directions: Preheat oven to 375. In the bowl of a stand upwards mixer or inwards a large bowl using a manus mixer, cream butter, in addition to carbohydrate until low-cal in addition to fluffy. Beat inwards egg in addition to extract. With the mixer running irksome shell the flour into the butter mixture. Remove one-half of the mixture to a bowl. Add the cocoa to the dough inwards the mixer, in addition to mix until well-incorporated.  Fill the  cookie press  fitted amongst a disk of your selection (I used tree) amongst the dough, alternating tablespoons of chocolate in addition to manifestly dough.  Press dough 1 inch apart onto  ungreased, unlined nonstick  baking sheets. Sprinkle amongst nonpareils Bake 8-12 minutes or until set. Remove from pans to wire racks

Ingredients: 1/2 loving cup creamy peanut butter iii tablespoons butter, at room temperature ii cups confectioner's sugar 1/2 teaspoon vanilla 1/3 loving cup cocoa 1 tablespoon the world cinnamon Directions: In a large bowl, mix together the peanut butter, butter, vanilla in addition to confectioner's sugar, until a thick dough forms. Set aside. Whisk together the cinnamon in addition to cocoa inwards a minor shallow bowl. Set aside. Use your hands to cast 1 1/2-2 inch long ovals out of the peanut mixture. Roll inwards the cocoa mixture to coat. Repeat for remaining peanut butter mixture. It's okay if they are a trivial unevenly shaped, they are supposed to hold back similar muddy potatoes! Store inwards an air-tight container upwards to iv days. Yield: virtually dozen candies (recipe tin hold upwards doubled) My thoughts: Three years agone I posted a recipe I created for Irish Gaelic Potato Candy a process made inwards Philadelphia to coin