These cookies are perfect for fall parties or holiday treats. Make the cookies in advance and freeze them unglazed. Thaw the cookies and frost them when you need them.
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 stick/4 ounces unsalted butter (softened)
- 3/4 cup brown sugar (packed, light or dark)
- 1 large egg (room temperature)
- 1 cup sweet potatoes (well-mashed or pureed)
- 1/4 teaspoon vanilla
- 1 teaspoon finely grated orange rind
- 1/2 cup pecans (chopped)
- For the Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons orange juice
- Heat the oven to 400 F (200 C/Gas 6) . Line a baking sheet with parchment paper or a silicone mat, or grease the pan lightly.
- Combine the flour, baking powder, baking soda, salt, and nutmeg into a bowl; whisk to blend the dry mixture thoroughly and set aside.
- In a mixing bowl with an electric mixer, cream together the butter and sugar. Beat in the egg, sweet potato, vanilla, and orange rind.
- With the mixer on low speed, gradually beat in the dry ingredients.
- Fold the chopped pecans into the batter.
- Drop by heaping teaspoonfuls onto the prepared baking sheets, leaving about 2 inches between them. Bake the cookies for 12 to 15 minutes, or until lightly browned and firm.
- Cool on racks and store in an airtight container.
- If desired, glaze with a mixture of 1 cup confectioners' sugar and 2 tablespoons orange juice (or enough to make a thin glaze consistency) while cookies are still warm.
Makes about 3 dozen cookies.
"My family loves these. We made them using Gluten-free baking mix and added chocolate chips. Very moist and delicious. The glaze is good but definitely not needed." Ara
"These were surprisingly good. I like large cookies so I only got 2 dozen from the recipe. This resulted in a cookie with a cake-like quality. The orange zest is an essential ingredient and so is the glaze on top. I don't think they would have been as good without them." V.C.
"I doubled this recipe and added 1 teaspoon of Grand Marnier to the second half of my batter. They were very good both ways. The orange flavor pairs with the sweet potato to make these cookies delightful. The next time I make them I will try adding some shredded coconut as well." K.F.
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|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|