Name: Potato Pecan Cookies
Ingredients: 4–6 tablespoons milk; 12 oz (350 g) plain flour; 6 oz (175 g) pecan nuts, chopped; 1 teaspoon vanilla essence; 8 oz (225 g) icing sugar; ½ teaspoon salt; 4 oz (110 g) butter; 2 oz (50 g) potato, cooked and puréed

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Light in texture, the sweetness in these little nut cookies comes from a liberal sprinkling of icing sugar after they have been cooked.

Ingredients

2 oz (50 g) potato, cooked and puréed
4 oz (110

Method

Cream the butter and 4 oz (110 g) of the icing sugar until light and fluffy. Stir in the potatoes, the vanilla, the salt and the flour and enough milk to make a soft dough. Add the nuts.

Put