|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
Gather the ingredients.
Preheat 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.