SWEET POTATO SINCKER DOODLES

By á-47580

Ingredients

• 6 TABLESPOONS UNSALTED BUTTER, SOFTENED
• 1/4 CUP PUMPKIN OR SWEET POTATO PUREE - DO NOT USE CANNED SWEET POTATOES
• 1/2 CUP SUGAR
• 1/2 CUP BROWN SUGAR
• 2 LARGE EGGS
• 2 CUPS ALL-PURPOSE FLOUR - ADD ENOUGH FLOUR FOR DOUGH TO HOLD SHAPE
• 2 TEASPONS CREAM OF TARTAR
• 1 TEASPOON BAKING SODA
• PINCH OF SALT
• 1/4 CUP SUGAR
• 1 TABLESPON CINNAMON
• 1 TEASPOON GROUND NUTMEG

Preparation

Step 1

PREHEAT OVEN TO 325 DEGREES. LINE A BAKING SHEET WITH PARCHMENT PAPER

IN THE BOWL OF A STAND MIXER ( OR LARGE BOWL WITH A HAND MIXER), CREAM TOGETHER BUTTER, SUGARS AND THE PUMPKIN PUREE UNTIL SMOOTH, MIX IN THE EGGS ONE AT A TIME.

IN A SEPARAATE BOWL, STIR TOGETHET FLOUR, TARTAR, BAKING SODA AND SALT. SLOWLY STIR IN THE DRY INGREDIENTS INTO THE CREAMED MIXTURE. MIX IT JUST ENOUGH TO COMBINE THE INGREDIENTS, BUT TRY NOT TO OVER MIX THE COOKIE DOUGH.

IN A SMALL BOWL, STIR TOGETHER SUGAR, CINNAMON, AND GROUND NUTMEG.

MEASURE OUT HEAPING TABLESPOONS OF DOUGH. ROLL THE COOKIE DOUGH INTO A BALL AND THEN ROLL IT IN THE SUGAR MIXTURE. PLACE THE ROLLED COOKIE ON A BAKING SHEET. YOU SHOULD GET ABOUT 18 MEDIUM-SIZED COOKIES OUT OF A BATCH.

BAKE COOKIES FOR 11 TO 12 MINUTES UNTIL THEY ARE SLIGHTLY PUFFED AND GOLDEN BROWN AROUNG THE EDGES. LET THE COOKIES COOL BEFORE SERVING, KEEP EXTRA COOKIES IN AN AIRTIGHT CONTAINER FOR UP TO 3 DAYS.