One of the perks of being Lady Destroy is getting a peek at all the newest baking books and having anyone give a damn about my opinion. I recently reviewed a copy of Crazy About Cookies: 300 Scrumptious Recipes for Every Occasion & Craving and thought I’d share what I made with you guys.
So first of all, I flipped to the back inside cover and saw author Krystina Castella posing with a gingerbread trailer. I vowed to make a gingerbread trailer park this holiday, and cracked the book open to see what else was in store. What I found was a nice mix of classics with a modern twist (modern, at times, meaning healthier and others meaning presented in a more contemporary manner than you might be used to) and brand-new ideas for cookies I’d never thought of. Blueberry Crumble Pockets, Herb and Spice Cookies and even an array of boozy cookies for you boozy floozies.
I love the way she decorates, even though I was never good at coloring inside the lines and am not sure I could pull off her adorable Explosion Cookies (think comic book “Wham! and Kaboom!”) I brought this book to work and had to wait all week end to get it back from my co-worker Adrienne who has been on a holiday cookie-baking rampage lately.
I got it back just in time for our monthly potluck lunch. My co-workers are a pretty healthy lot, not really the types to wolf down whoopie pies or frosted brownies so I zeroed in on the sweet potato cookie recipe that follows.
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 Tbs ground cinnamon
- 1 Tbs ground ginger
- 1/4 tsp black pepper
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 1 large egg
- 3/4 cup cooked & mashed sweet potato
- 2 large egg whites, lightly beaten
- 1/4 cup pecan halves
Combine the flour, baking powder, salt, cinnamon, ginger and pepper in a medium bowl, set aside. Cream the butter & brown sugar until light & fluffy. Add the egg & sweet potato & beat well. Add the flour mixture & blend well. Form the dough into a flat disk, wrap in plastic wrap & refrigerate for 30 minutes.
Pre-heat your oven to 325 degrees & butter 2 cookies sheets. Roll the dough out on a floured surface to 3/8″ thick. Cut with a 3″ round or flower shaped cookie cutter. Place the cookies 2″ apart on the cookie sheets.
Brush the cookies with egg whites and press a pecan half into the center of each one. Bake 15-18 minutes, until lightly browned. Let cook on the pans for 5 minutes, then transfer to a wire rack to cook completely.
The result? A super soft, subtly sweet cookie that goes great with a cup of tea. If you’re looking for more ways to bake with sweet potatoes this year, I was really happy with last year’s Vegan Sweet Potato Cupcakes I came up with, too. Oh, that reminds me… this book also has tips on veganizing your recipes and even baking gluten-free. I found it to be well thought out and full of good ideas. Looking forward to trying more recipes from it!