The Pioneer Woman Tasty Kitchen
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Sugar Cookies with a Spiced Sweet Potato Filling

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Level: Intermediate

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Description

A delicate sugar cookie with a filling made of sweet potato, cinnamon and honey.

Ingredients

  • 5-⅓ ounces, weight Butter (soft)
  • 5-⅓ ounces, weight Sugar
  • ⅛ ounces, weight Salt
  • 1 teaspoon Vanilla Extract
  • ½ pounds, ⅛ ounces, weight Flour
  • 1 whole Egg
  • _____
  • FOR THE FILLING:
  • ½ pounds, 2-⅝ ounces, weight Sweet Potato, Cooked
  • 2-⅛ ounces, weight Honey
  • ⅛ ounces, weight Cinnamon
  • 1 pinch Salt
  • 1 whole Lemon Zest
  • ¾ ounces, weight Quick Oats
  • 2 Tablespoons Milk, For Brushing

Preparation

In a mixing bowl, beat the butter, sugar and salt until white and creamy. Add the seeds from the vanilla pod (or extract) and then the flour. Mix until the dough looks grainy. Add the egg and beat until the dough comes together. Put in a bowl, cover and let rest in the fridge while preparing the filling.

Cook the sweet potato in the oven (30 minutes) or in the microwave (8-10 minutes). Scrape the inside into a blender; add the honey, cinnamon and salt. Pulse for just a few seconds to get rid of any fibers from the sweet potato.

Pour the mixture in a bowl and add the lemon zest and mix in the quick oats, which will give the filling a little more body.

Now, take your you cookie dough and on a well-floured surface, work it gently for a couple of minutes, just enough to it some strength.

Roll it down to about 4 mm thickness, turning it often with the help of your rolling pin (just to make sure it’s not sticking to the working table). Start cutting out circles with a 6 cm cookie cutter (or any other size or shape you fancy!). Drop a little coffee spoonful of filling on half the circles and lay the other half of the circles over them to cover. Seal the edges by pressing. I went over them again with the cookie cutter, just to make each cookie look neater.

Place on a non-stick cookie sheet, brush with a little bit of milk and optionally, you can sprinkle with a little bit of granulated sugar.

Bake for 16 minutes at 180 degrees Celsius, or until the edges just start to brown. Give it a good sprinkling of powdered sugar and serve with a hot cup of coffee.

7 Comments

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Rose on 7.7.2014

Sorry I meant 3/4 cup NOT teaspoon for the flour. :)

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Rose on 7.7.2014

I converted the recipes from ounces to cups! I double checked everything, so they should be correct. I made the recipe with these conversions and they turned out great:

1 stick +2 tbsp butter
1/2 cup + 2bsp sugar
3/4 teaspoon salt
1 tsp vanilla extract
1 cup + 3/4 teaspoon flour
1 egg

1 cup + 1/4 cup sweet potato
1/4 cup honey
3/4 teaspoon cinnamon
pinch of salt
Lemon zest of 1 lemon
1 tbsp + 1.5 teaspoons quick oats

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pkhartz on 10.30.2011

I don’t even bother trying recipes with out the conversion offered. I’ve gotten it wrong too many times. Looks good though

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nollene on 4.9.2010

would it be possible for you to convert this to measurements in cups, not ounces? I would love to make this, but am not sure I am doing the conversion correctly.

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cookinginchina on 3.26.2010

These are some of the best cookies I’ve ever eaten in my life. I saw the recipe yesterday and decided to make it with my class today. They had a BLAST (although it took 3 hours-who cares, it’s Friday) and even the child who claims to hate sweet potatoes ate 2 of them.
They won’t take that long when you make them unless you’re doing it with 7 kids who have to do the math to figure out how to double the recipe and add fractions, etc. This is definitely going on to my make often list!

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