Ingredients
4 tablespoons softened unsalted butter
4 tablespoons softened cream cheese
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 pound confectioners' sugar
2 cups walnuts (toasted, cooled, and finely chopped)
Ground cinnamon
Preparation
Beat butter and cream cheese with vanilla and salt until pale and fluffy. Mix in sugar and walnuts until smooth. Refrigerate until firm, about 1 hour. Roll dough (1 tablespoon each) between your hands. Shape into “potatoes.” Roll in cinnamon; brush off excess with a pastry brush. To create “eyes,” stick in walnut pieces. Refrigerate for 30 minutes.
