Potato Cookies Cake Pops

Crush the cookies into fine crumbs using a food processor, blender, or by placing them in a sturdy zip-top bag and rolling with a rolling pin.

Mix the softened butter with the condensed milk until smooth and uniform (if they don't blend easily, microwave briefly to warm slightly).

Add the cocoa, cognac, and vanilla powder, then stir to combine.

Add the cookie crumbs and knead thoroughly until you get a very thick, dense mixture.

Shape the mixture into small oblong potato-like pieces (I got 9 pieces).

If you like, you can use peanuts or almonds to create little "sprouts" on each cake. I blanched almonds in boiling water, slipped off the skins, cut them into small pieces, and pressed them into the cakes. Refrigerate the cakes for at least 2 hours to let them set.

These potato cakes are great with tea, coffee, or milk — or just enjoyed on their own.