Brown Angel Iced Sweet Potato Cookies
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
53
Spice
40
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 tsp
Ground Nutmeg1.5 tsps
Baking Powder1.5 tsps
Baking Soda1 tsp
Salt2 cups
Sugar (confectioners')1
Egg1 tbsp
Molasse2 tsps
Orange Zest (grated)1 tsp
MapleDirections:
1
Preheat oven to 400 degrees F
2
For the cookies: In a medium mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside
3
Whisk together, with an electric mixer, the butter and sugar
4
Add the egg, molasses, butter extract, sweet potato and orange zest
5
Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula
6
Stir in the pecans, if using
7
Drop spoonfuls of dough onto parchment-lined cookie sheet
8
Bake for 12 to 15 minutes or until golden brown
9
Transfer to a wire rack to cool
10
Decorate with cream cheese icing
11
For the cream cheese icing: In a large mixing bowl, using an electric mixer, blend cream cheese, sugar, and butter on low speed until incorporated
12
Increase the speed to high, and mix until light and fluffy, about 5 minutes
13
Add the maple or vanilla extract, and mix on high speed until incorporated
14
Pipe the cream cheese frosting on cookies in any desired pattern with a piping bag or a plastic baggie with a hole cut at the corner
15
You can also warm the frosting in a microwave for a few seconds until smooth and drizzle the frosting onto the cookies