- ½ cup mashed sweet potatoes *
- 2 Tbsp unsalted butter, melted
- 1 c unbleached all purpose flour
- ¼ c brown sugar, loosely packed
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ c raisins
Preheat oven to 375°F.
In a large bowl, mix mashed sweet potatoes and melted butter.
Add flour, brown sugar, baking powder, and salt. Mix well until a soft dough forms.**
Add the raisins and mix until incorporated.
Turn the dough out onto a well-floured surface and knead it a few times until the dough is solid enough to roll out.
Roll the dough 1/2 inch thick and cut the cookies with a cookie cutter (heart shaped is traditional). Place the cut cookies onto a parchment lined baking sheet. Re-roll and cut any remaining dough, until all the dough has been used.
Bake the cookies for 12-15 minutes, until firm and slightly springy when touched.
Remove the cookies from oven and let them cool on the pan for 5 minutes.
Remove the cookies from the baking sheet to finish cooling on a wire rack.