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well everybodys sound very yummy... I do know what haystacks are, I have made them before. They are good.
Cindy I love amish friendship bread! We do it all the time.
Well I will share with you our sour cream sugar cookie recipe. Actually it is my grandma;s recipe. And YES they are soooo soft. They will stay that way for weeks if you keep them in a tightly sealed container.
Sour Cream Sugar cookies
1 C. Butter
1 C. Sugar
1 C. Sour Cream
5 C. Flour
1 C. Brown Sugar
2 Eggs
1 tsp. Baking soda
1 tsp. Vanilla
1 tsp. Salt
1 tsp. Baking powder
Mix Flour, Brown sugar, baking soda, salt, baking powder and sugar together in large bowl. In another medium bowl mix butter, sour cream, eggs, and vanilla together. Add egg mixture to flour mixture. Mix well ( I use my hands) Form into large ball, cover and store in fridge at least one hour. lightly flour surface and rolling pin, roll dough to 1 inch thick. Cut out desired shapes bake at 350 F until edges are of cookie are lightly browned. DO NOT OVERCOOK. Cool and frost with cream cheese frosting. Let dry and store in tightly sealed container with wax paper in between layers. I throw in a piece of bread to ensure they stay soft. Replace the bread when it is dry.
Cream Cheese Frosting
2- 8oz cream cheese
1/2 C. butter, softened
2 C. Powdered sugar
1 tsp. vanilla
Mix in bowl til well blended, smooth, and fluffy. Separate into bowls for different colors and add food coloring. Refridgerate after using.
Now here is the Mashed potato candy recipe, also from my Grandma. It is VERY fattening and sweet. So if you are watching your figure I DO NOT recommend eating these lol.
Mashed Potato Candy
1 medium potato, cooked and mashed (plain)
2 bags powdered sugar
peanut butter (smooth, not crunchy)
Start adding the powdered sugar, it will get VERY watery at first, so use a spoon, but after a while, the dough will harden up as the sugar saturates it. You'll have to use your hands to knead the dough after about 1 bag of sugar. Keep adding sugar until the dough won't take any more. Then dust the countertop or cutting board with more powdered sugar, and roll out the dough to about 1/4 inch thick. I usually have to throw some more sugar on the dough every so often (use it instead of flour), so it doesn't stick to the rolling pin. Spread a good layer of peanut butter on it, and carefully roll it back up. Chill the roll in the fridge for about an hour, take it out, and slice it so that each piece is about 1/4 to 1/2 inch thick. Make sure you use enough peanut butter or it will be too sweet to eat. Make sure peanut butter is creamy and not crunchy.
Well if anyone decides to try any of these I hope you enjoy them as much as we have throughout the years. Take care and God Bless.
Love,
Latrisha
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Just one more minute, just one more kiss, one more giggle, one more touch, just one more smell, just one more cry, please lord just one more!
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