Sweet Potato Pecan Cookies
1 1/4 c. all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
4 ounces unsalted butter, softened
3/4 c. light brown sugar, packed
1 large egg, room temperature
1 c. sweet potatoes, well-mashed or pureed
1/4 tsp. vanilla extract
1 tsp. finely grated orange rind
1/2 c. chopped pecans
In a mixing bowl, sift together the flour, baking powder, baking
soda, salt, and nutmeg; set aside. In a separate bowl, cream
together the butter and sugar. Beat in the egg, sweet potato,
vanilla, and orange rind. Beat mixture into dry ingredients. Stir in
pecans.
Drop batter by teaspoonful onto lightly buttered cookie sheets,
leaving about 1 1/2 inches between them. Bake in a preheated 400-
degree oven for 12 to 15 minutes, or until browned. 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 while cookies are still warm. Makes about
3 dozen.