I love sweet potatoes and there are plenty on the market at the moment. They are so tasty and the color is so amazing that it lends itself to all sorts of dishes, sweet and savory. These are my favorite cookies and the filling is just wonderful!
1Cookie Dough (6 first ingredients):
In a mixing bowl, beat the butter, sugar and salt until white and creamy. Add the vanilla extract and then the flour. Mix until the dough looks grainy.
2Add the egg and beat until the dough comes together. Put in a bowl, cover and let rest in the fridge while preparing the filling.
3Spiced Sweet Potato Filling:
Cook the sweet potato in the oven (30 minutes) or in the microwave (8-10 minutes).
4Scrape the inside into a blender, add the honey, cinnamon and salt. Pulse for just a few seconds to get rid of any fibers from the sweet potato.
5Pour the mixture in a bowl and add the lemon zest and mix in the quick oats, which will give the filling a little more body.
6Now, take your you cookie dough and on a well floured surface and work it gently for a couple of minutes, just enough to give it some strength.
7Roll it down to about 4 mm thickness, turning it often with the help of your rolling pin (just to make sure it’s not sticking to the working table). Start cutting out circles with a 6 cm cookie cutter (or any other size or shape you fancy!).
8Drop a little coffee spoon of filling on half of the circles and cover with another half. Seal the edged by pressing. I went over again with the cookie cutter, just to make it look neat.
9Place on a non-stick cookie sheet, brush with a little bit of milk and optionally sprinkle with a little bit of granulated sugar.
10Bake for 16 minutes at 180 degrees Celsius, or until the edges just start to brown.
Give it a good sprinkling of powdered sugar and serve with a hot cup of coffee…
While demonstrating recipes for simple sugar cookies and royal icing, Amy Wisniewski of the CHOW Test Kitchen shares a few helpful tips that'll help keep your holiday cookie-baking and -decorating fun and easy!
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, is joined by one of his bartenders, Reza Esmaili. Reza makes the Rear Admiral Swizzle, a spirited coffee-and-citrus cocktail, and recounts how it was invented after a heavy night of drinking.