KITCHEN SINK COOKIES
These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like - but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)
Provided by Julia Moskin
Categories easy, snack, cookies and bars, dessert
Time 1h
Yield About 18 large cookies
Number Of Ingredients 14
Steps:
- Make the toffee, if you'd like: Line a cookie sheet with parchment paper or a nonstick baking mat.
- In a small saucepan, combine butter, sugar and salt. Bring to a boil over medium heat and let bubble, whisking occasionally, until light golden brown, 5 to 7 minutes.
- Turn off heat and, if using, stir in nuts or seeds. Pour onto the prepared pan and let the mixture run toward the edges. If necessary, use a rubber spatula to spread mixture; it should not be more than 1/4-inch thick. Set aside to harden completely. (If weather is very hot and humid, chill in refrigerator.) Break or chop into small (about 1/2-inch) chunks.
- Make the cookies: In a bowl, whisk dry ingredients together. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until fluffy and smooth, about 2 minutes. Mix in egg, then vanilla. In three batches, add the dry ingredients, mixing to combine each time.
- In a bowl, combine the sweet and salty mix-ins and toss them with 1/2 teaspoon salt. Add mix-ins to dough and stir until evenly distributed.
- Roll dough into a log about 2 inches in diameter, wrap and chill at least 1 hour or up to 2 days.
- Heat oven to 325 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
- Slice the dough log into approximately 1/2-inch-thick slices and arrange on cookie sheets, leaving 2 inches between cookies. Don't worry if the slices are slightly broken or misshapen; these cookies should be bumpy and rough.
- Bake until golden, about 20 minutes, rotating the pans halfway through. When done, the edges should be just browning and the tops should feel soft. Let cool on the pans for 5 minutes, then transfer to wire racks to finish cooling.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 202 milligrams, Sugar 29 grams, TransFat 0 grams
GRANDMA'S POTATO CANDY
Grandma's Potato Candy (also called peanut butter pinwheels) is a classic recipe that only requires a small amount of ingredients. A cherished treat!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Place the cooled mashed potatoes into a large bowl. Add the butter and beat with an electric hand mixer until smooth. Add the vanilla and stir in until combined.
- Slowly add in the powdered sugar 1 cup at a time, fully mixing in the first cup before adding the next. How much you use depends on how watery your mashed potato is as well as humidity, etc.
- You want the consistency to be like cookie dough that you can roll out. When you put a little bit in your fingers you should be able to press and mold it together.
- In this step, you have to work pretty quickly because it can dry out. Layout a large piece of wax or parchment paper, dust it generously with powdered sugar. Place the potato mixture on the paper, add a generous amount of powdered sugar on top.
- Roll it out to ¼ inch thick. Try to get this into a rectangle shape as well as you can.
- Smear the peanut butter all over the top leaving a half-inch border.
- Tightly roll into a long log. Place on a piece of plastic wrap and roll the log up and tuck the ends under. Place in the refrigerator for 10 minutes to set.
- Unwrap on a cutting board and cut into ¼-½ inch slices to serve.
Nutrition Facts : Calories 151 kcal, Carbohydrate 32 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 27 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 2 g, ServingSize 1 serving
POTATO CANDY
My children love this old-fashioned potato candy. It's so easy to make and I always have the ingredients on hand. Nutella would also work as a filling in place of peanut butter. -Bonnie Presley, Lovely, Kentucky
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-1/2 dozen.
Number Of Ingredients 3
Steps:
- Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain. Transfer to large bowl., Using a stand mixer, beat potato until smooth. Leave only 1/2 cup in bowl (save remaining for another use). Beat in 4 cups sugar until smooth. Gradually add enough remaining sugar until dough forms a ball., Divide dough in half. On a surface dusted with confectioners' sugar, roll half of dough into a 10x7-in. rectangle. Spread 1/4 cup peanut butter to within 1/2 in. of edges. Roll up jell-roll style, starting with a long end. Cover and refrigerate until firm, at least 1 hour. Repeat with remaining dough and peanut butter. Cut into 1/4-in. slices. Store in the refrigerator.
Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
GRAM'S POTATO CANDY
This candy is a staple for the holidays in my home. I remember my grandmother making this every year. I believe the original recipe came from a bag of sugar. It is quite sweet, so a little piece will do. Tint the candy any color you like with food coloring, if desired.
Provided by JanMcD
Categories Irish Recipes
Time 1h35m
Yield 32
Number Of Ingredients 5
Steps:
- Place potato cubes in a small sauce pan and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
- Mash potato in a large bowl until smooth.
- Stir 1 cup confectioners' sugar into mashed potato; mix well. Gradually stir remaining confectioners' sugar and milk to form a firm dough. Incorporate green food coloring at this point if using.
- Sprinkle work surface with confectioners' sugar, and roll dough into an 8x12-inch rectangle about 1/2 inch thick.
- Spread peanut butter evenly onto the dough.
- Tightly roll dough into a log, jelly roll-style, beginning at the wide end.
- Wrap log in plastic wrap and chill in refrigerator until the candy sets up, about 1 hour. Cut into 1/4-inch slices.
Nutrition Facts : Calories 74.6 calories, Carbohydrate 15.4 g, Fat 1.4 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 13 mg, Sugar 14 g
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- In a large bowl, beat mashed potato, milk, vanilla, and salt with an electric mixer on medium speed for 2 minutes.
- Mix in powdered sugar, 1 cup at a time, until a dough has formed. Once you’ve added in 6 cups, if you need more, add in 1 tablespoon increments. Dough should be thick, slightly thicker than cookie dough.
- Form dough into a ball and dust with powdered sugar. On a sheet of wax or parchment paper, roll dough into 1/8-inch thick rectangle. Trim to 10x12-inches.
- Generously sprinkle powdered sugar over top of dough and place another piece of parchment paper over it. Invert the rectangle of dough and discard the paper that is now on top (the one you used to roll out the dough).
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