We made this for our class buffett and all 200 cookies were gone before the event was over, they are a little slice of thanksgiving without all the work!
Ingredients:
2 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
pinch of ground nutmeg
½ tsp salt
1 stick salted butter, room temperature
1 cup granulated sugar
¾ cup light brown sugar
1 egg, room temperature
1 tsp vanilla extract
1 cup sweet potato puree
1 cup chopped pecans
Orange Glaze:
1 ½ cups confectioners sugar
3 tablespoons orange juice
1 tsp vanilla extract
Directions:
Preheat oven to 375Ëš and adjust rack to middle position, line two sheets with parchment
In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.
Cream together butter, granulated sugar and brown sugar until light and fluffy. Add the egg and vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients, stir in the pecans.
Drop a heaping tablespoon of batter onto the cookie sheets, leaving 2 inches of space between each cookie. Bake until the cookies are lightly golden around edges and spring back from touch, about 18 minutes. For the glaze: combine all ingredients and whisk until smooth. Wait for the cookies to cool completely before glazing.
Michele Tracey, Food Editor