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1
Cookie Dough (6 first ingredients): In a mixing bowl, beat the butter, sugar and salt until white and creamy.
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2
Add the vanilla extract and then the flour.
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3
Mix until the dough looks grainy.
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4
Add the egg and beat until the dough comes together.
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5
Put in a bowl, cover and let rest in the fridge while preparing the filling.
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6
Spiced Sweet Potato Filling: Cook the sweet potato in the oven (30 minutes) or in the microwave (8-10 minutes).
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7
Scrape the inside into a blender, add the honey, cinnamon and salt.
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8
Pulse for just a few seconds to get rid of any fibers from the sweet potato.
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9
Pour the mixture in a bowl and add the lemon zest and mix in the quick oats, which will give the filling a little more body.
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10
Now, take your you cookie dough and on a well floured surface and work it gently for a couple of minutes, just enough to give it some strength.
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11
Roll it down to about 4 mm thickness, turning it often with the help of your rolling pin (just to make sure its not sticking to the working table).
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12
Start cutting out circles with a 6 cm cookie cutter (or any other size or shape you fancy!
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13
).
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14
Drop a little coffee spoon of filling on half of the circles and cover with another half.
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15
Seal the edged by pressing.
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16
I went over again with the cookie cutter, just to make it look neat.
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17
Place on a non-stick cookie sheet, brush with a little bit of milk and optionally sprinkle with a little bit of granulated sugar.
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18
Bake for 16 minutes at 180 degrees Celsius, or until the edges just start to brown.
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19
Give it a good sprinkling of powdered sugar and serve with a hot cup of coffee...
