Brown Angel Iced Sweet Potato Cookies Recipes

Steps:

• 1. Beat eggs in a large bowl at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add oil, melted chocolate, and vanilla, stirring well to combine.
• 2. Combine flour and baking powder; stir well. Add to the chocolate mixture, beating well at medium speed.
• 3. Stir in 2/3 cup pecans and 1/2 cup chocolate morsels. Spread the batter in a buttered and floured 13 x 9 x 2 inch baking dishl Sprinkle the remaining 1/3 cup pecans and 1/2 cup chocolate morsels on top of the batter, pressing lightly into batter. Bake at 350° for 35 minutes. Let cool in the pan on a wire rack; cut into squares.

Steps:

• Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.
• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
• Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.
• Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing.
• For the glaze:
• Combine the confectioners' sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.
• Cook's Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners' sugar.