| Created by | Spinneys |
| Prep time | 30 minutes |
| Resting Time | 30 minutes |
| Freezing Time | 30 minutes |
| Cook time | 15 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 581 |
| Fat | 23.6g |
| Saturates | 14.5g |
| Protein | 6.1g |
| Carbs | 88g |
| Sugars | 57.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
In a mixing bowl, cream together 113g salted butter 100g white sugar and 100g Muscovado sugar until light and fluffy. Add the mashed sweet potato, egg and 1 tsp vanilla extract to the butter mixture, and mix well to combine.
In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, spices and salt. Gradually add the dry ingredients to the sweet potato mixture, mixing until a dough forms. Form into a flat circle, cover and chill in the fridge for 30 minutes. Once rested, roll the dough out on a floured surface until it is ½ cm thick.
Using a pumpkin-shaped cookie cutter, cut out 16 cookies. Decorate half of these by cutting out eyes and mouths and sprinkling with extra muscovado sugar, leaving the remaining 8 cookies whole to hold in the filling. Freeze the cookies for 30 minutes.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack.
Meanwhile, prepare the filling. In a mixing bowl, beat together the cream cheese, 60 g salted butter, 250g icing sugar and ½ tsp vanilla extract until smooth and creamy.
Once the cookies have cooled, spread a generous amount of the filling onto the bottom side of one cookie, then place another cookie on top to create a sandwich Repeat with the remaining cookies and filling.
Store in an airtight container for up to 2 days.
