Sweet Potato Cookies

Ingredients

• 1 large egg
• 3/4 cup salted butter, melted and cooled
• 1/2 cup firmly packed dark brown sugar
• 3/4 tsp vanilla extract
• 3/4 cup cooked, pureed sweet potatoes
• 1 1/4 - 2 cups all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt

Directions

1. In a medium bowl, beat together egg, butter, brown sugar and vanilla. Stir in sweet potatoes.
2. Combine 1 1/4 cups flour, baking powder and salt.
3. Add flour mixture to sweet potato mixture, stirring until just combined, adding additional flour if dough is too sticky.
4. Gather dough into a ball. Flatten into a disc shape. Wrap the disc with plastic wrap and refrigerate for at least 1 hour or up to 24 hours before rolling out.
5. Meanwhile, preheat oven to 350ᵒF. Line cookie sheets with parchment paper.
6. Uncover dough and transfer to a lightly floured surface. Roll out dough 1/8 inch thick. Cut dough with desired cookie cutter.
7. Place cookies 1 inch apart on prepared cookie sheets.
8. Bake until cookies are golden brown, about 12 -15 minutes.
9. Let cookies stand for 5 minutes on cookie sheets.
10. Remove from cookie sheets and cool completely on racks. Store, layered with wax paper, in the refrigerator for 1 week. May be frozen for up to 2 months.