This is an easy and flexible recipe. You can used canned pumpkin or canned sweet potato or just toss a sweet potato in the oven while you’re roasting something else. All-purpose or whole wheat flour will work.
I have to admit they smelled good, but I was concerned when Hood dropped the cookie from his mouth and sat there and sniffed it. But that didn’t last long – he likes them. I made in two sizes for him.
2/3 cup roasted sweet potato
1/4 cup peanut butter
2 large eggs
2 1/2 cups all-purpose flour, or more, as needed
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, beat together sweet potato, peanut butter and eggs until well combined. Gradually add 2 1/2 cups flour at low speed, mixing just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
Place into oven and bake until the edges are golden brown, about 20-25 minutes. Let cool completely.
Source: damn delicious.net
Easy and fun and Hood – arbiter of taste that he is, loves them.
These cookies are required for Christmas. These are also forgiving and amazingly good. They are crisp and believe it or not, not that sweet. I use them many times a year. You can make ahead and divide dough into pieces to bake a little at a time.
1 cup unsalted butter, softened
1 cup sugar
2 large eggs, slightly beaten
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking powder, and salt.
In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time and then the vanilla. Sift flour into butter mixture, 1 cup at a time until just combined. Dump out onto plastic wrap and shape into a disk. Cover with plastic and chill 3 to 4 hours.*
Roll out dough until 1/4 inch and cut into shapes with cookie cutters. Brush and sprinkle with colored sugars. Bake on a parchment-lined baking sheet for 8 – 10 minutes until edges are slightly golden. Remove cookies to a rack to cool completely.
December 2002 – best sugar cookies ever
January 2003 – bake on parchment, spilled sugar comes off easier than a Silpat – for cast boy – granulated sugar is pretty too.
24 December 2003 – 8 minutes, to D&S for Christmas Eve
24 December 2004 – vvg as always
24 December 2006
February 2012 – Mardi Gras
28 January 2014
19 January 2016 – Mardi Gras practice
30 December 2016 – new Moravian cookie cutters
22 December 2017 – made dough; 23 December baked. Made a few St Pat’s day too.
*Or overnight. This dough keeps pretty damn well for a few days as long as it is properly wrapped.