They're not very sweet: but maybe some of you would like them like that, or maybe you could add more sugar, or an additional sweetener. Maybe they'd taste good if they were dipped in sugar before being cooked.....
This recipe is based off of a recipe from the 'Crazy About Cookies' cookbook, by Krystina Castella.
To make them, here are the ingredients you would use (:
2 1/4 c all purpose flour
2 teaspoons baking powder( We use aluminum free. Aluminum is bad for your brain, and causes Alzheimer’s. For more information on the dangers of aluminum, click HERE.)
1/2 teaspoon salt
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1/4 teaspoon black pepper
1 stick butter
1/2 c brown sugar (or more)
1/4 c pecan halves
2 egg whites, lightly beaten
1 lb 13 oz can of sweet potatos
Begin by combining the flour, baking powder, cinnamon, ginger, salt and pepper in a large bowl. We used a wooden spoon.
Melt the butter. Cream the butter and brown sugar. Add the egg and sweet potato( drain the sweet potatoes), and mix with an electric mixer.
Add the flour mixture, and blend well.
Scrape sides of bowl, and cover with plastic wrap. Now, it says to refrigerate for half an hour, but I was in a hurry and put it in the freezer for about 5 minutes instead.
Preheat oven to 325 degrees.
Spray 2 cookie sheets.
Roll/ press dough out on a floured work surface. Don't make it too thin!
Cut flowers out, using a cookie cutter. Brush the cookies with the egg whites. And press a pecan half into the center of each cookie. Bake for about 20 minutes.
Let them sit a little before eating.
Our's made 18 cookies.