Ingredients
-
10
-
1/4
-
1
-
1
-
1/4
-
1
-
1
-
2 1/2
-
1 1/2
-
1/2
-
1/2
-
-
1
-
1 - 2
-
1 1/2
Directions
Cookies from Zimbabwe, Posted for the Zaar World Tour to Africa I have yet to make these but I there is sweet potato bread, pie, biscuits and cake why not cookies?, ARE THESE REALLY FROM ZIMBABWE I NEED FACTS, I made these and these just for the fun of it & to try something different They were very good I made them rounded Tbl size not rounded Tsp as recipe suggests, cooked them for 10 min & they turned out fine! My second batch I made, I shredded the sweet potato with electric shredder because I just didn’t feel like using the hand held one to make sweet potato fine I added 1 cap full of Pure Vanilla Extract, 2-1/4 Tsp Nutmeg & a little over 1/4 Cup honey & Walnuts They turned out GREAT Family Loved them! Extra ingredients added just a little bit more to the cookie Very flavorful & didn’t take away from lemon zesty flavor at all! Also, both batches I doubled the glaze & put it all over my cookies, I wasn’t stingy, excellent!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cream Together Butter and Sugar in Bowl. Blend in Lemon Zest, Nutmeg, Honey and Egg. Fold in Sweet Potato. |
|
2
Done
|
in Separate Bowl. Sift Flour, Baking Powder, Baking Soda and Salt. |
|
3
Done
|
Add It to the First Mixture and Blend Well. |
|
4
Done
|
Arrange Cookie Dough by Rounded Teaspoons on Ungreased Cookie Sheet. |
|
5
Done
|
Bake at 350 Degrees For 7 Minutes. |
|
6
Done
|
to Make Glaze, Use a Wooden Spoon to Combine All Ingredients in Glass Container Until Smooth. |
|
7
Done
|
Add More Water by the Drop Until Glaze Is Easy to Spread on Cooled Cookies. |
