Thursday, November 18, 2010

Low-Point Sweet Potato Butter Cookies

During the fall time of year, I begin searching for Apple Butter and Pumpkin Butter at the grocery stores. These crisp autumn days make me think of recipes using one or both of those wonderful butters! On a recent trip to the store, I also noticed and bought some Sweet Potato Butter. I have never had Sweet Potato Butter before and thought it would be wonderful a spread on a piece of toast or a soft roll. I love it when I'm right! :) Then I started wondering what other things I could use Sweet Potato Butter for. I searched the internet for cookies made with this butter but could not come across any recipes. Therefore, I came up with one on my own using and altering similar recipes for cookies that I already had. These cookies are so light and fluffy, almost like a "cake" cookie. *Tip: Even though these cookies are amazing on their own, if you spread just a teaspoon of Apple Butter or Pumpkin Butter on top before eating, you will find the cookies to be even more delectable!

Sweet Potato Cookies
- 1/2 cup butter (Land O Lakes Light Butter with Canola)
- 1 cup light brown sugar
- 2 eggs
- 1/2 cup 1% milk
- 1 cup Sweet Potato Butter
- 1 tsp. vanilla
- 2 1/2 cups flour
- 1 tsp. salt
- 2 tsp. baking soda
- 1/2 tsp. All Spice
- 1/2 cup walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Cream butter and sugar. Add eggs. Combine. Add sweet potato butter, milk, and vanilla; mix well. Add spices, flour, nuts (optional) and raisins (optional). Drop spoonfuls on cookie sheet and bake at 350 degrees for about 15 minutes or until done. I added walnuts to the first batch but the second batch I just placed a few on top before baking. If you'd like a friendly-printer version of this recipe, Click Here.
Total servings = 30
Serving size = 1
Points per serving = 2

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