Sweet Potato-Marshmallow Sandwich Cookies Recipe

Name: Sweet Potato-Marshmallow Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 3/4 cup powdered sugar; 3/4 cup canned sweet potato puree; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1/4 teaspoon baking powder; 1/8 teaspoon salt; 1 teaspoon freshly grated nutmeg; 3/4 teaspoon ground cardamom; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; Wax and parchment paper; 1 tablespoon Demerara sugar; 1/2 cup marshmallow creme; 1/2 cup butter, softened; 2 cups powdered sugar; 1 1/4 teaspoons meringue powder; 1 teaspoon vanilla extract

Servings: persons

1 cup butter, softened
3/4 cup powdered sugar
3/4 cup canned sweet potato puree
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon freshly grated nutmeg
3/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Wax and parchment paper
1 tablespoon Demerara sugar
1/2 cup marshmallow creme
1/2 cup butter, softened
2 cups powdered sugar
1 1/4 teaspoons meringue powder
1 teaspoon vanilla extract

1
Beat butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in 3/4 cup canned sweet potato puree and 2 tsp. vanilla until blended.
2
Stir together flour and next 6 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.
3
Divide dough in half; flatten each into a disk. Roll each disk to 1/4-inch thickness between 2 sheets of wax paper. Transfer dough, in wax paper, to a baking sheet; chill 1 hour.
4
Preheat oven to 350u00b0. Working with 1 portion of dough at a time, remove top wax paper; cut with a 2-inch round cutter, rerolling dough scraps once. Place 1 inch apart on parchment paper-lined baking sheets; sprinkle with Demerara sugar.
5
Bake at 350u00b0 for 12 to 14 minutes or until edges are golden. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.
6
Beat marshmallow creme and softened butter with a heavy-duty electric stand mixer at medium speed 2 minutes or until smooth; gradually add 2 cups powdered sugar. Add meringue powder, and beat at high speed 2 minutes or until fluffy. Stir in 1 tsp. vanilla extract. Spread about 2 tsp. mixture between cooled shortbread rounds to form sandwiches. Store in airtight containers.

1269

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup butter, softened, 3/4 cup powdered sugar, 3/4 cup canned sweet potato puree, 2 teaspoons vanilla extract, and more.

Yes, Sweet Potato-Marshmallow Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato-Marshmallow Sandwich Cookies

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