These cookies share one of the traditional flavors of Fall and Thanksgiving: sweet potatoes. I like to make them for any children who may be at my Thanksgiving Table, as not all of them like pie, preferring ice cream and cookies instead. This year I have added two new cookie cutters to my collection; a turkey and a pumpkin, and I wanted to try them out, and since I am cooking sweet potatoes for a side dish, the small amount needed for this recipe allows me to make two things at once. I like that!
These cookies are a kind of takeoff on the traditional Thanksgiving casserole of Baked Sweet Potatoes with Marshmallow Topping. I have made some minor adaptations to make them less sweet, and don’t usually frost them with the Marshmallow Frosting, but if calories are not a concern by all means top the cookies with the frosting. You may also brush the tops with a little egg white before baking, sprinkle with sugar and add a pecan or other piece of nut to garnish them.
What I did for the cookies pictured here is make an Ornamental frosting with egg white, confectioners’ sugar, and a little vanilla. Then lightly frost them, like a glaze, and sprinkle with decorative sugar.
They are not a sweet cookie so they can take a small amount of frosting. Children will like them for the shapes, and the frosting, not realizing they are getting some good nutrition from the sweet potatoes. I haven’t tried it yet, but I think you could make them with pumpkin instead of sweet potatoes, since both are so similar as to be interchangeable .
SWEET POTATO COOKIES
Type of cookie: Rolled cutout. Makes about 15 large cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tablespoon cinnamon (Seems like a lot of spices, but this is no mistake.)
- 1 Tablespoon ginger
- 1/4 teaspoon black pepper
- 1/2 cup ( 1 stick) butter, softened
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 cup cooked and mashed sweet potato
- 1 egg white lightly beaten with a little water
- 1/2 cup pecan halves, or other nut pieces
- Marshmallow Frosting, (optional.) Recipe follows.
1. Combine the flour, baking powder, salt, cinnamon, ginger and pepper in a medium bowl; set aside.
2. Cream the butter and brown sugar until light and fluffy. Add the egg and sweet potato and beat well.
3. Add the flour mixture and blend well. Form the dough into a flat disk, cover with plastic wrap, and refrigerate for 30 minutes.
4. Preheat the oven to 325 degrees. Grease 2 cookie sheets or line with parchment paper.
5. Roll the dough out on a floured work surface to 3/8 inch thick. Cut with a 3-inch cookie cutter. Place the shapes on the cookie sheets 2 inches apart.
6. Brush the cookies with the egg white mixture, and press a nut piece into the center of each cookie.
7. Bake for 15 – 18 minutes, until lightly browned. Let cool on the pans for 5 minutes, then transfer to cooling racks to finish cooling.
- 2 Tablespoons milk
- 6 Tablespoons sugar
- 2 Tablespoons boiling water
- 1/2 teaspoon vanilla extract
1. In a saucepan over medium-low heat, heat the milk and sugar for 6 minutes without stirring.
2. In a double boiler heat the marshmallows. When they are very soft add boiling water, stirring until smooth.
3. Remove from heat. Add the vanilla. With an electric mixer on medium speed beat in the hot sugar, keep beating until partly cool. Use at once.
SOURCE: Crazy about Cookies by Krystina Castella