My family loves gingersnaps this time of year. We usually share our version of gingersnaps during family gatherings during the holidays. This year I want to share and introduce a new tradition and one of a kind cookie-my sweet potato gingersnaps dipped in dark chocolate. Yum.
Ingredients:
14 oz. can Sweet Potatoes -drained
½ cup Softened Butter
3 Eggs
1 tsp Vanilla
6 cups Flour
1 tsp Salt
1 tsp Baking Soda
1 Tbsp Cinnamon
1 Tbsp Nutmeg
4 Tbsp Freshly Chopped Ginger -can Find In a Tube, at grocery stores
Cooking Spray
Melted Chocolate
14 oz. Dark Chocolate Chips
⅓ cup Milk
¼ cup Butter
Directions:
1. Preheat oven to 350
2. In a large bowl on high speed beat sweet potatoes, ginger, butter, eggs and vanilla for 2 minutes.
3. Add salt, baking soda, cinnamon and nutmeg and mix for an additional 30 seconds.
4. Slowly add flour 1 cup at a time and mix until all flour has been used.
5. Lightly spray 2-3 cookie sheets with cooking spray.
6. Lift a heaping tablespoon of cookie dough in your hand and roll it into a loose ball. Place the cookie dough balls on the cookie sheets.
7. Bake for 8 minutes.
8. Let cool for about 5 minutes.
9. While the cookies are cooling, temper your chocolate or in a small pot on low heat slowly melt the dark chocolate, milk and butter. Stir this mixture continually until all of the chocolate is melted and blended with the butter and milk.
10. Carefully dip your cookies into the melted chocolate.
Let the chocolate harden for 10 minutes and enjoy your cookies.
thank you: http://thanksgiving.betterrecipes.com/dark-chocolate-dipped-sweet-potato-gingersnaps.html
