• 2 c unbleached flour
• 1/2 t baking powder
• 1/2 t baking soda
• 2 t ground cinnamon
• 1/2 t ground ginger
• 1/2 t ground allspice
• 1/8 t ground nutmeg
• 1/2 t salt
• 1 stick butter, room temperature
• 1 c granulated sugar
• 1 c light brown sugar
• 1 egg, room temperature
• 1 t vanilla extract
• 1 c sweet potato puree
• 1 c chopped pecans
Orange Glaze:
• 1 1/2 c confectioners' sugar
• 3 T freshly squeezed orange juice
• 1 t vanilla extract
Directions
Preheat the oven to 350 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.
Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 15-18 minutes. Let cool completely on the cookie sheets before glazing.
For the glaze
Combine the confectioners' sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.
Tips:
1. If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners' sugar.
2. I always use unbleached flour, all purpose is find
*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….
P.S. I don’t like coconut
I hope you enjoy
Bon appétit in Welsh - Mwynhewch eich bwyd!
