Ingredients for 24 cookies
¼ c (50g) Sugar
¼ c (60ml) Buttermilk, see head note for substitute
½ c Dark Rum (enough to cover raisins when macerating)
½ c (75g) Raisins
½ c (115g) Butter, soft at room temp
½ c (170g) Molasses
½ t Baking Soda
½ t Sea Salt
¾ t ground Cinnamon, if you can freshly grate Vietnamese Cinnamon it will be all the better
1 c (150g) grated raw Sweet Potato
1 Egg
1 t Baking Powder
2 c (250g) All-purpose Flour
2 t finely grated fresh Ginger
2 t finely grated Orange Zest
powdered sugar for dusting
¼ c (60ml) Buttermilk, see head note for substitute
½ c Dark Rum (enough to cover raisins when macerating)
½ c (75g) Raisins
½ c (115g) Butter, soft at room temp
½ c (170g) Molasses
½ t Baking Soda
½ t Sea Salt
¾ t ground Cinnamon, if you can freshly grate Vietnamese Cinnamon it will be all the better
1 c (150g) grated raw Sweet Potato
1 Egg
1 t Baking Powder
2 c (250g) All-purpose Flour
2 t finely grated fresh Ginger
2 t finely grated Orange Zest
powdered sugar for dusting
Directions
Preheat oven to 375 °F. Line two sheet pans with baking paper or silpats.
Put raisins in a small bowl and pour enough dark rum to completely cover. Allow to macerate for at least 30 min. (but the longer you can macerate them, the better.)
Cream together butter and sugar until light and fluffy. Crack the egg into a small bowl, then pour into the butter/sugar mix and beat until thoroughly combined.
Add molasses, sweet potato, orange zest, and ginger. Mix until well combined.
Sift together flour, sea salt, baking soda, cinnamon, and baking powder. Add alternatively in two batches with buttermilk until everything is just mixed. Drain raisins and mix them into the batter.
Using two small spoons, drop form tablespoon sized dough balls onto the lined sheet pans.
Put in oven. Bake for about 15 min or until just set. Allow to cool to room temp., then using a small mesh strainer sift powdered sugar gently over the cookies.
Put raisins in a small bowl and pour enough dark rum to completely cover. Allow to macerate for at least 30 min. (but the longer you can macerate them, the better.)
Cream together butter and sugar until light and fluffy. Crack the egg into a small bowl, then pour into the butter/sugar mix and beat until thoroughly combined.
Add molasses, sweet potato, orange zest, and ginger. Mix until well combined.
Sift together flour, sea salt, baking soda, cinnamon, and baking powder. Add alternatively in two batches with buttermilk until everything is just mixed. Drain raisins and mix them into the batter.
Using two small spoons, drop form tablespoon sized dough balls onto the lined sheet pans.
Put in oven. Bake for about 15 min or until just set. Allow to cool to room temp., then using a small mesh strainer sift powdered sugar gently over the cookies.
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