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Irish Potato Candy (March)

1/4 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla
1 package confectioners' sugar, (16 ounces)
1 package flaked coconut, (7 ounces), (about 2 1/2 cups)
1 1/2 teaspoons ground cinnamon

In a large bowl, with an electric beater on medium speed, cream
together the butter and cream cheese. Beat in the vanilla and
confectioners' sugar. With a spoon, stir in the coconut. Roll the
mixture between your hands to form small potato-shaped candies or
roll into small balls. Place the cinnamon in a shallow dish. Roll
the balls in the cinnamon, then place on a cookie sheet, cover,
and chill for about 1 hour, until firm.

Note: Make sure to use regular cream cheese, not a whipped or
reduced-fat type. And if you prefer "dirtier" potatoes, roll the
candies a second time in additional cinnamon after they've chilled.

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