Sweet Potato Cookies with Orange Glaze
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 154, total fat 6 G., saturated fats 2 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 13 mg, sodium 93 mg, sugar 17 G.
Calories 154, total fat 6 G., saturated fats 2 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 13 mg, sodium 93 mg, sugar 17 G.
These soft, spiced cookies are made with sweet potatoes and a whole host of aromatic spices, including cinnamon, ginger, allspice, and nutmeg. The orange glaze, with its citrusy flavor, perfectly complements the warm spices. Decorate the cookies with the glaze once they've cooled completely.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 2 cups premium flour
- 0.5 tsp baking powder
- 0.5 tsp of soda
- 2 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground allspice
- 1/8 tsp ground nutmeg
- 0.5 tsp salt
- 110 g of butter at room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 1 egg at room temperature
- 1 tsp vanilla extract
- 1 cup sweet potato puree
- 1 tbsp. chopped pecans
Orange glaze
- 1.5 cups powdered sugar
- 3 tablespoons freshly squeezed orange juice
- 1 tsp vanilla extract
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Recipes with similar ingredients: sweet potato, premium flour, eggs, brown sugar, nutmeg, allspice, ground ginger, cinnamon, Orange juice
Cooking the dish according to the recipe:
- Preheat oven to 190°C and position racks in the middle. Line 2 baking 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 mixer, beat the butter with the white and brown sugars until light and fluffy. Add the egg and vanilla and mix until fully incorporated. Add the sweet potato puree and mix until smooth. Gradually add the flour mixture and mix well. Stir in the pecans.
- Drop 1 tablespoon of batter onto prepared baking sheets, spacing each cookie about 2 inches (5 cm) apart. Bake until the cookies are lightly golden around the edges and spring back when lightly pressed, about 18 minutes. Let cool completely on the baking sheets before frosting.
- Glaze:
In a small bowl, combine powdered sugar, orange juice, and vanilla and stir until smooth. Drizzle the glaze over the cookies and let it set for 1 hour.
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