Made with cooked leftover sweet potatoes,
and powdered cocoa these are delicious.
Soft and light inside and out with a nice
taste from the cocoa powder and potatoes.
A good way to use up cooked sweet potatoes.
It's a good tasting cookie as the cocoa
balances out the sweetness of the potatoes.
These are soft round cookies not flat.
Add in raisins and chopped nuts if desired.
Ingredients:
8 tablespoons butter, softened
1/2 cup confectioner's sugar
1 large egg, beaten
2 teaspoons milk
1 teaspoon vanilla
2 cups flour
1/4 cup baker's cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions:
In a mixing bowl combine the flour,
baking soda, cocoa and salt, mix well.
In a mixing bowl cream together the
butter and sugar until light and fluffy.
Add in the beaten egg, vanilla and milk.
Then add in the flour mixture mixing
until a soft workable dough is created.
Preheat oven to 400 degrees F.
Using your hands roll out balls of the dough
to about the size of a walnut and place 1"
apart on a parchment paper lined baking sheet.
No need to flatten down the cookie dough.
Bake for about 10 minutes or until bottom just
starts to brown and cracks form in the tops.
Remove cookies to cool.
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