Neelys' Sweet Potato Pie Cookies (Remix)

mix it up...

For this recipe I took some help from Gina and Pat Neely (from Food Network fame). I've made a few of their recipes in the past, but this one is a keeper. Following their Sweet Potato Pie Cookie recipe I added a few extra ingredients to remix it. So, this recipe isn't an original from me, but I never said I was a baker.

This would be a great use-up for a leftover baked sweet potato from Thanksgiving, or any other dinner for that matter. These cookies are soft and cake-like due to the sweet potato. As part of my remix I've added oats for chew, cayenne for a kick, and dried fruit for a little extra sweetness. Lastly, I changed the glaze to something a little richer. Try out this remix cookie recipe, here's how...

Ingredients - Makes approx. 36 cookies
1 1/2 C All-Purpose Flour
1/2 C Whole Wheat Quick-Cooking Oats
1/2 tsp. Baking Soda
2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Allspice
1/4 tsp. Nutmeg
1/4 tsp. Cayenne Pepper
1/2 tsp. Salt
1 Stick Unsalted Butter, softened
1 C Granulated Sugar
3/4 C Light Brown Sugar, packed
1 Egg
1 tsp. Vanilla
1 C Sweet Potato Puree (from about 1 large potato)
1 C Chopped Pecans
1/2 C Dried Fruit, such as Cranberries/Cherries/Mixed Berries

Directions
Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking soda, spices, and salt. Set aside.

In a large bowl cream the butter, granulated, and brown sugars together. Add the egg and vanilla and mix until just incorporated. Stir in the sweet potato puree. Beat in the dry ingredients, a little at a time. Finally stir in the pecans and dried fruit.

Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches between them. Bake until the cookies are light, golden brown, about 18 minutes. Remove to a cooling rack to cool completely. If desired, glaze the cookies (recipe follows). Enjoy!

Brown Butter Glaze
4 T Unsalted Butter
1/2 - 3/4 C Granulated Sugar

Heat a small pot over medium-high. Add the butter and cook until browned. Turn off the heat. Keep the pot on the burner and whisk in the confectioners' sugar, a little at a time, until a glaze forms. Place the cookies (keep on the cooling racks) onto sheet trays and drizzle the glaze over top.

M&M Cookies

you know you love M

Seriously, who doesn't love M&Ms? That was such a great tag line...so, much better than "melts in your mouth, not in your hands". We all know that's a lie! But, it's no lie that one thing that makes M&Ms better is to bake them into a simple cookie dough. My mom has been making these cookies every Christmas since I was a little girl with the red and green M&Ms. But, why wait until then? Using the original M&Ms this is the perfect rainbow dessert any time of the year.

This recipe is super quick to make and you probably have everything you need in your pantry; all but the M&Ms. It rained all day Saturday when I made these and it only seemed fitting to end my day with a rainbow cookie. Make these when you need some color in your day. Here's how...

Ingredients - Makes 4 Dozen
1 Stick Unsalted Butter, softened
1/2 C Shortening
1 C Brown Sugar, firmly packed
1/2 C Granulated Sugar
2 Eggs
2 tsp. Vanilla Extract
2 1/4 C Flour
1 tsp. Baking Soda
1 tsp. Salt
1 Bag (12.5 oz.) M&Ms Original (approx. 1 1/2 C)

Directions
Preheat the oven to 375 degrees.

In a stand mixer or large bowl combine the butter, shortening, brown, and granulated sugar. Cream the fats and sugars for 2-3 minutes on medium speed. Scrape down the sides of the bowl as needed. Add in the vanilla and eggs. Beat until just combined.

In a separate bowl combine the flour, baking soda, and salt. Whisk together. Turn the mixer on low and slowly add the dry ingredients to the wet. Allow the batter to just come together and then turn off the mixer. Stir in 1 C of the M&Ms (save the rest for topping).

Form the dough into 1 T size balls and place 2 inches apart on an ungreased cookie sheet. Press 2-3 M&Ms into the top of each ball. Bake for 10 minutes or until golden brown. Remove the cookies to a cooling rack and repeat until all of the dough has been used. You will have approx. 48 cookies.

Allow the cookies to cool completely before storing. Store in an air-tight container for up to 10 days. Serve these with a tall glass of milk. Or, sandwich your favorite ice cream between two cookies. Add some color to your day. Enjoy!