Maple, Date-Walnut, Yam Cookies with Cream Cheese Buttercream
A chocolate treat that will make any chocolate lover happy, this chocolate yam cookie cup is full of flavor and of course provides a full serving of vitamins from the sweet potatoes.
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon apple pie spice
- 1/2 teaspoon salt
- 1 tablespoon baking soda
- 1 cup dark brown sugar
- 10 tablespoons unsalted butter room temperature
- 2 large eggs room temperature
- 1 16 oz. can Bruce’s Candied Yams drained, mashed
- 1 teaspoon pure vanilla extract
- 1 teaspoon rum extract optional,
- 2 tablespoons pure maple syrup
- 1 cup walnuts small chopped
- 1/2 cup dates chopped
- 2 ounces unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 1 cup powdered sugar
- Lemon zest of one lemon
- 1 teaspoon lemon extract
- 1 teaspoon vanilla
- Walnuts for garnish
Instructions
- Mix flour, spices, baking soda, salt in medium bowl. Set aside.
- Beat butter, brown sugar 5 minutes on medium speed, until light and fluffy.
- Add eggs, mashed yams, vanilla, rum extract, maple syrup, beat another 3 minutes.
- Reduce speed to low, add slowly flour mixture, and stir until incorporated.
- Add walnuts and dates. Stir to just blend.
- Create dough round, divide in half, cover with plastic wrap, chill at least 5 hours.
- Preheat oven to 325 F. Line large baking pan with parchment paper.
- Roll out dough on floured work surface, 1/4 inch thick. Cut out circles, place on baking sheet.
- Bake 10 minutes, rotating once in between. Place on rack in pan for 10 minutes then transfer to cool.
- To make frosting, beat butter, cream cheese, extract and zest about 6 minutes on medium speed. Pipe on cooled cookies. Garnish with chopped walnuts