As I’ve gotten older and ventured out on my own, I have started to become more of my own person.  I’ve always been a little “different”, being artistic and curious by nature.  I have learned along the way to never judge a book by it’s cover, for you never know someone based on their outside appearances.  I’m sure no one that meets me in person guesses that I adore old country and folk music and that I am a total tomboy.

I am taking this stance more than ever since I made a batch of cookies this afternoon.  What do they two have to do with each other, you ask?  Well, these cookies are beyond delicious, but they just…don’t look like cookies.  I’m not sure what I did wrong (perhaps because I was out of baking soda or maybe because I didn’t have parchment paper and put them on a baking sheet), but they just look a little, bad.  All looks aside, though – they are one of the best cookies I’ve ever tasted.  I made a home-made orange zest icing for them and am taking them along to a girl’s night potluck tomorrow evening.  The best part?  I know my friends will try them, despite how they look.  I know they will shrug it off and take a chance, because they KNOW what’s in them and they trust that I wouldn’t bring anything gross to a potluck. 

A few people have asked for the recipe, so here it is!

Sweet Potato Cookies

Ingredients

Cookies:

• 1 1/4 cups all-purpose flour
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 stick butter, room temperature
• 3/4 cup sugar
• 1 egg
• 1 tablespoon molasses
• 1/2 teaspoon butter-flavored extract
• 1 1/2 cups peeled and finely grated sweet potato
• 2 teaspoons orange extract

Cream Cheese Icing:

• 8 ounces cream cheese, room temperature
• 2 cups confectioners’ sugar
• 1 stick unsalted butter, room temperature
• 1 tablespoon orange extract

Directions

Preheat oven to 400 degrees F.

For the cookies: In a medium mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside. Whisk together, with an electric mixer, the butter and sugar. Add the egg, molasses,  sweet potato and orange extract. Fold dry ingredients into sweet-potato mixture.   Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Decorate with cream cheese icing.

For the cream cheese icing: In a large mixing bowl, using an electric mixer, blend cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add theorange extract, and mix on high speed until incorporated. Smear on icing and enjoy!