Sweet Potato Rum-raisin Cookies |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 60 |
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These cookies are moist and spicy. The raisins add wonderful flavor. They make a great addition to holiday meals. Ingredients:
2 c dark brown sugar, packed |
2 c cooked & mashed sweet potatoes, fresh or canned |
1 c vegetable oil |
2 tsps vanilla extract |
2 c all-purpose flour |
2 c whole-wheat flour |
2 tsps baking powder |
2 tsps baking soda |
1 tsp salt, omit if using canned sweet potatoes |
1 tsp cinnamon |
1 tsp nutmeg |
1/4 c candied ginger root, finely diced |
1 c raisins, soaked in 3 t. rum |
1 c chopped pecans or walnuts |
cinnamon sugar |
Directions:
1. 1. Measure raisins and place in a microwave-safe bowl. Measure rum and pour over raisins. Cover with plastic wrap and place in microwave 30 seconds. Allow to sit until needded. (All day or night if you wish.)
2. 2. In a mixing bow, beat together sugar, sweet potato, vegetable oil, and vanilla. Blend in raisins, ginger and nuts. Sift together dry ingredients. Add and stir until smooth. Refrigerate dough at least two hours before baking.
3. 3. Preheat oven to 350 degrees. Remove dough from refrigerator. Form dough into balls of desired sizes and roll in cinnamon sugar. Place balls on greased cookie sheets. Bake 10-15 minutes, depending on the size of the cookies. Makes 3-6 dozen. The longer they sit, the better they get.
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