Friday, October 25, 2013
Enjoy this delicious sweet potato cookie recipe! This recipe makes about 2 dozen small cookies or 1 dozen larger cookies. We used a prepared icing pen to decorate the cookies. Ingredients
• 4 1/4 ounces flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 4 ounces unsalted butter, softened
• 2 ounces brown sugar
• 1 3/4 ounces granulated sugar
• 8 ounces sweet potato puree (about 1/2 of a TRH Sweet Potato)
• 1 large eggs
• 1/2 teaspoon vanilla extract
• 5 ounces raisins
Preheat the oven to 375°F. Spray baking sheets with cooking spray or line with parchment paper. Set aside.
1. Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside.
2. With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl,
3. then add the sweet potato puree*, eggs, vanilla and orange zest, beating well to blend.
4. Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts.
5. Using a tablespoon scoop, drop the dough onto the prepared baking sheets. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned. Let cool on the baking sheets 5 minutes before transferring to racks to cool.
6. While the cookies are still warm, press two chocolate chips into the cookie to make eyes for the pumpkin.
Adapted from a recipe from King Arthur Flour.
*To make the sweet potato puree: take a sweet potato and cook it at 350F for about 80 minutes until it is soft. Remove from oven and cool completely (overnight in the refrigerator is best). Peel away the skin and press the pulp through a fine mesh strainer using the back of a spoon to make a nice strained puree.