- Optional: Pecans or walnuts (1 cup, chopped) for added texture
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Steps
### Detailed Steps for Making Brown Angel Iced Sweet Potato Cookies (4845)
#### Introduction to Brown Angel Iced Sweet Potato Cookies
These delicious brown angel iced sweet potato cookies are a delightful treat, perfect for any occasion. Rich in flavor, these cookies use natural sweet potatoes and a hint of cinnamon to create a warm, cozy taste experience. The iced topping gives them an extra touch of sweetness and texture that pairs beautifully with the soft, buttery cookie base.
#### Ingredients
- **Sweet Potatoes:** 1 large (about 2 cups mashed)
- **Eggs:** 2
- **Brown Sugar:** 1/3 cup packed
- **Granulated Sugar:** 1/4 cup
- **All-Purpose Flour:** 1.5 cups
- **Baking Powder:** 1 tsp
- **Salt:** 1/4 tsp
- **Cinnamon:** 1 tsp
- **Butter or Margarine:** 8 tbsp, softened
- **Icing Sugar (confectioners' sugar):** 2 cups
- **Lemon Juice:** 1 tsp
#### Step-by-Step Guide
1. **Prepare Sweet Potatoes:**
- Preheat your oven to 350°F (175°C).
- Peel and cube the sweet potatoes.
- Bake them in the preheated oven for about 25 minutes, or until soft.
- Let them cool slightly before mashing with a fork.
2. **Mix Dry Ingredients:**
- In a large mixing bowl, combine the flour, baking powder, salt, and cinnamon.
- Stir well to ensure even distribution of the spices and leavening agents.
3. **Cream Butter and Sugars:**
- In another mixing bowl, cream the softened butter or margarine with both sugars until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. **Combine Wet and Dry Ingredients:**
- Add the mashed sweet potatoes to the creamed mixture.
- Gradually mix in half of the dry ingredients, followed by the remaining half.
- Stir until a soft dough forms but still holds together when pinched with your fingers.
5. **Shape and Bake Cookies:**
- Line a baking sheet with parchment paper or a silicone mat.
- Use a cookie scoop to portion out 1-inch balls of dough onto the prepared baking sheet, leaving about 2 inches between each ball.
- Flatten slightly with your thumb to create a small indentation for the icing topping later.
- Bake in the preheated oven for 10-15 minutes or until edges are lightly golden.
6. **Prepare Icing:**
- In a separate bowl, mix confectioners' sugar and lemon juice until smooth.
- Adjust consistency with additional water or sugar as needed to achieve a spreadable but not runny texture.
7. **Icing the Cookies:**
- Once cookies are completely cool, use an icing bag fitted with a small tip to pipe icing over the center of each cookie.
- Let the icing dry for at least 30 minutes before serving or packaging.
8. **Storage and Serving:**
- Store the cookies in an airtight container at room temperature for up to one week.
- Enjoy them fresh from the oven or as a delightful, sweet treat any time!
#### Conclusion
These brown angel iced sweet potato cookies are not only delicious but also easy to make. Perfect for sharing during festive seasons, these cookies bring warmth and comfort with each bite. Whether you're hosting a party or just craving something sweet, these cookies will surely become a favorite in your kitchen.
By following the detailed steps above, you can create a batch of 4845 cookies that are sure to delight everyone who tries them. Happy baking!