A Jerry James Stone Recipe
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Ingredients
- 1 pound sweet potatoes, 1 cup pureed
- 3 cups flour
- 4 teaspoons ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground clove
- ยฝ teaspoon salt
- ยฝ teaspoon baking soda
- ยฝ cup butter
- ยฝ cup sugar
- โ cup molasses
- 1 egg
Instructions
- Prick each sweet potato a handful of times using the tines of a fork, which allows steam to escape from the potatoes during baking.
- Wrap each potato in aluminum foil and bake them at 400 degrees F for 1 hour in a pre-heated oven. NOTE: Test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is ready.
- Remove the potatoes from the oven and allow them to cool.
- Peel the potatoes and run the flesh through your food processor, until super smooth. Run the puree through a cheesecloth, removing any extra bits. Measure out the puree in a dry measuring cup, you should have 1 cup.
- Cook the sweet potato puree down by half in a frying pan on a medium-low heat for about 5 minutes. This will remove excess water from the puree. If you do not do this, your cookies will be cake-like and limp.
- In a medium bowl, whisk together 3 cups of flour, 4 teaspoons ginger, 1 tablespoon cinnamon, 2 teaspoons nutmeg, 1 teaspoon clove, ยฝ teaspoon salt and ยฝ teaspoon baking soda.
- With an electric mixer, beat ยฝ cup butter and ยฝ cup sugar until smooth. Beat in the sweet potato puree. Beat in 1/3 cup molasses and the egg.
- Using the electric mixer on low, add in the dry ingredients until dough just forms.
- Place dough on floured plastic wrap and wrap well; chill until firm, about an hour.
- On floured parchment paper, roll dough 1/8 inch thick, flouring dough and rolling pin as needed. Freeze dough on paper for about 20 minutes.
- Cut dough and transfer to parchment-lined baking sheet.
- Bake in a pre-heated oven at 350 degrees F until firm and edges just begin to darken. About 8 minutes. Let cool completely on baking sheets.
- Decorate cookies with frosting: 1 cup confectioner's sugar, 2 tablespoons milk and desired food coloring. Enjoy!
