Sweet potato cookies
Description
Cookies are best served on the day they are made. Baked cookies can be frozen and then baked at the same temperature as fresh ones, but for 2 minutes longer. This recipe yields 12 to 14 cookies, each 5 cm in size. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Prepare the sweet potato one day ahead or a few hours in advance. Preheat the oven to 200 degrees. Place the sweet potato on a baking sheet and bake until tender, 40 to 45 minutes. Let it cool completely, then peel and mash the potato until smooth, achieving a puree consistency. You should have about 3/4 cup of sweet potato puree.
- 2
Step 2
2. Preheat the oven again to 200 degrees. Line a baking sheet with parchment paper and set aside. Beat the mashed potatoes with buttermilk. In a large bowl, mix together flour, baking powder, sugar, spices, and salt.
- 3
Step 3
3. Add the cut butter and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs. Add the potato mixture and stir. Gently knead the dough.
- 4
Step 4
4. If using marshmallows: place the dough onto a floured surface, roll out to a thickness of 1 cm, and divide in half. Sprinkle marshmallows over half of the dough.
- 5
Step 5
5. Cover with the second half of the dough and, using a rolling pin, carefully press both dough halves together until the final dough thickness reaches 2.5 cm. If you are not using marshmallow: place the dough on a floured surface and roll out to a thickness of 2.5 cm.
- 6
Step 6
6. Using a cookie cutter or molds, cut out round cookies with a diameter of 5 cm.
- 7
Step 7
7. Bake the cookies on the prepared baking sheet for 13 to 15 minutes, until golden brown. Cool on a wire rack.