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Ingredients: 1/2 loving loving cup creamy peanut butter iii tablespoons butter, at room temperature ii cups confectioner's sugar 1/2 teaspoon vanilla 1/3 loving loving cup cocoa 1 tablespoon the globe cinnamon Directions: In a large bowl, mix together the peanut butter, butter, vanilla inwards add-on to confectioner's sugar, until a thick dough forms. Set aside. Whisk together the cinnamon inwards add-on to cocoa inwards a youngster 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 picayune unevenly shaped, they are supposed to jibe dorsum like unclean potatoes! Store inwards an air-tight container upwards to iv days. Yield: close dozen candies (recipe tin jibe upwards doubled) My thoughts: Three years agone I posted a recipe I created for Irish Gaelic Gaelic Potato Candy a procedure ma

Ingredients: 6 tablespoons butter, at room temperature 1/4 loving loving cup sugar 1 egg 1 loving 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 upward upwards mixer or inwards a large bowl using a mitt mixer, cream butter, inward add-on to refined saccharify until visible lamp inward add-on to fluffy. Beat inwards egg inward add-on to extract. With the mixer running slowly compaction the flour into the butter mixture. Remove half of the mixture to a bowl. Add the cocoa to the dough inwards the mixer, inward add-on to mix until well-incorporated.  Fill the  cookie press  fitted with a disk of your selection (I used tree) with the dough, alternating tablespoons of chocolate inward add-on to acre dough.  Press dough 1 inch apart onto  ungreased, unlined nonstick  baking sheets. Sprinkle with nonpareils Bake 8-12 minutes or until set. Remo

Ingredients: 6 tablespoons butter, at room temperature 1/4 loving loving cup sugar 1 egg 3/4 loving loving cup flour 3 tablespoons malted milk powder 3 tablespoons Dutch processed cocoa pinch salt powdered refined saccharify for decorating Directions: Preheat oven to 375. In the bowl of a stand upwardly upwards mixer or inwards a large bowl using a paw mixer, cream butter inward add-on to refined saccharify until lite inward add-on to fluffy. Beat inwards egg. In more than or less other bowl, whisk together the dry out out ingredients. With the mixer running boring rhythm out the dry out out ingredients into the butter mixture. Using the OXO cookie press fitted with a disk of your pick (I used buttercup), press dough i 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 with powdered refined saccharify if desired.  Yield: i 1/2-2  dozen cookies (th