Potato Candy actually originated in the South during the Great Depression; making this tasty treat was a great way to create a delicious confection out of the few ingredients that were available during those trying times.
Author: Southern Living
Recipe type: Dessert
Serves: 3 Dozen
⅓ cup peeled, cooked, and mashed russet potato, cold (about 1 large potato)
1 tablespoon milk
1 teaspoon vanilla extract
⅛ teaspoon table salt
6 to 7 cups powdered sugar
⅓ cup creamy peanut butter
Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes.
Beat in 6 cups powdered sugar, 1 cup at a time.
Add up to 1 cup powdered sugar, 1 Tbsp. at a time until it forms a dough.
Gather dough into a ball; dust with powdered sugar.
Roll to ⅛ inch thick on parchment paper, and cut into a 12- x 10-inch rectangle.
Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle.
Invert rectangle; discard parchment paper on top.
Spread peanut butter over dough.
Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide.
Wrap in parchment paper, and freeze 1 hour.
Cut into ¼ inch-thick slices, and serve.
Refrigerate sliced candy in an airtight container up to 1 week.
2⅔ cups rolled oats (use old-fashioned, not quick or instant).
1½ cups all-purpose flour.
1 tsp baking soda.
½ tsp salt.
1 cup dried cranberries
6 ounces white chocolate, broken into pieces.
½ cup walnut halves, finely chopped.
1 cup (2 sticks) unsalted butter.
1⅓ cubs firmly packed light brown sugar.
1 tsp ground cinnamon.
2 large eggs.
1 tsp pure vanilla extract.
Pre-heat oven to 350 degrees and line 2 cookie sheets with parchment paper
Whisk oats, flour, baking soda and salt together in a medium bowl; stir in dried cranberries, white chocolate and nuts.
In a medium saucepan, melt butter over medium heat. Continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes.; take care not to burn.
Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.
Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes. (For chewier oatmeal cookies, bake 30 seconds to 1 minute less. For very crispy cookies bake 30 seconds to 1 minute more.) Slide parchment onto racks to cool cookies completely.
Dark chocolate cherry oatmeal cookies: Substitute dark chocolate for the white, and dried cherries for cranberries.
Browned butter oatmeal cookies with milk chocolate and candied orange: Substitue milk chocolate for the white, and diced candied orange for the cranberries.