Sweet Potato & Candied Ginger Shortbread Cookies - Bruce's Yams

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Sweet Potato & Candied Ginger Shortbread Cookies

Prep Time:

15 minutes

Cook Time:

25 Minutes

Servings:

N/A

Ingredients:

1 cup (2 sticks) soft, unsalted butter
1/2 cup Bruce’s Yam Cut Sweet Potatoes (patted dry and smashed)
1 teaspoon pure vanilla
3/4 cup powdered sugar
2-1/2 cups flour
2 tablespoons minced candied ginger*
1/2 teaspoon salt

Steps to Prepare:

Heat oven to 350 degrees F.
Lightly grease an insulated cookie sheet or line a regular cookie sheet with parchment paper.
In the bowl of an electric mixer cream together the butter, sweet potatoes, vanilla and powdered sugar. Add the flour in thirds until a dough forms.
Stir in candied ginger or pecans and salt until just combined.
On a floured board (we like to use half flour and half powdered sugar), roll out dough 1/3” thick and cut out desired shape.
Transfer to cookie sheet and bake for 20-25 minutes until light golden brown.
Cool on a wire rack for a minimum of 20 minutes.
Yield depends upon the shape and size pf your cutter.
*You can substitute 1/3 cup finely chopped pecans in place of candied ginger if you wish.

Sweet Potato & Candied Ginger Shortbread Cookies

Prep Time:

15 minutes

Cook Time:

25 Minutes

Servings:

N/A

Ingredients:

1 cup (2 sticks) soft, unsalted butter
1/2 cup Bruce’s Yam Cut Sweet Potatoes (patted dry and smashed)
1 teaspoon pure vanilla
3/4 cup powdered sugar
2-1/2 cups flour
2 tablespoons minced candied ginger*
1/2 teaspoon salt

Steps to Prepare:

Heat oven to 350 degrees F.
Lightly grease an insulated cookie sheet or line a regular cookie sheet with parchment paper.
In the bowl of an electric mixer cream together the butter, sweet potatoes, vanilla and powdered sugar. Add the flour in thirds until a dough forms.
Stir in candied ginger or pecans and salt until just combined.
On a floured board (we like to use half flour and half powdered sugar), roll out dough 1/3” thick and cut out desired shape.
Transfer to cookie sheet and bake for 20-25 minutes until light golden brown.
Cool on a wire rack for a minimum of 20 minutes.
Yield depends upon the shape and size pf your cutter.
*You can substitute 1/3 cup finely chopped pecans in place of candied ginger if you wish.

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