Sweet Potato Cookies

 

Prep time: 28-33 minutes

Cook time: 10-12 minutes

Serves: 36

 

3/4 cup vegetable shortening 

3/4 cup brown sugar 

1 large egg

1 cup Bob Evans mashed sweet potatoes 

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt 

1 teaspoon pumpkin pie spice 

1 cup butter, unsalted 

3 cups powdered sugar 

1/2 teaspoon maple extract 

Chopped honey roasted pecans, optional 

Mini marshmallows, optional 

Heat oven to 350 degrees F. In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.

 

In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets.

 

Bake 10-12 minutes or until golden brown. Cool completely before frosting.

 

In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting.

 

Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting.

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