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Lemon and Clove Cookies and Sweet Potato Pie

I thought since the Christmas holidays are almost upon us, some sweet recipes would be in order.


Lemon and Clove Cookies

I found a version of these cookies in the Chez Panisse Cookbook by Alice Waters. I am always amazed by her ability to take the simplest ingredients and combine them to create something that is a perfect blend of each ingredient. While they are lovely just as they are, I did add a bit more lemon zest, and I dust them with a little powdered sugar when they are still warm from the oven.


Ingredients 

½ lb of Butter softened
2 Tbsp Lemon zest
1 tsp Vanilla extract
¼ tsp of ground Cloves
2 1/3 cups of AP flour
¾ cups of white Sugar
1 Egg, beaten
Pinch of Salt
Powdered Sugar for dusting


Sift the dry ingredients together. Cream the butter until whipped and then add the rest of the wet ingredients and then incorporate the dry little by little.

Once it forms a dough, remove the dough from the mixer and split into two equal halves. Roll each half out into a 2 inch roll, wrap in plastic wrap and then put into the refrigerator for 2-12 hours.

Hint: If you find the dough to be tacky, just sprinkle a bit of powdered sugar on your counter and continue rolling it out.

When ready to cook, preheat the over to 350, and then cut into ½ inch thick cookies an bake for 10 minutes, or until the bottoms are golden brown. After removing from the oven, give them a light dusting of sifted powdered sugar.

Sweet Potato Pie

On a trip down to our farm in Southern Virginia, I bought some sweet potato fried pies from a woman at a summer fair out at the elementary school.

As we walked and looked at all the booths, we finished them off and they were so good that we came back and bought all she had. 

A great day for her and certainly a diet buster for us. This is the larger pie version of her recipe.

Ingredients 

1 1/2 pound of white Sweet Potatoes or Yams cooked until tender but not mushy
6 Tbsp. of Butter
1 cup of Sugar
1 tsp. Nutmeg
1 tsp Cinnamon
1 tsp Vanilla Extract
1/3 cup evaporated Milk
 2 Eggs beaten well


After the potatoes are cooked until just tender, drain them and transfer them to a large bowl and blend well with the butter using a  potato masher. 

Add  the remaining ingredients except the eggs and allow the mixture to cool. When sufficiently cool , add the eggs and blend well and pour into a 9 inch deep dish pie crust and bake at 350 for 45 to 55 minutes. Allow to cool thoroughly before serving and in fact this pie tastes better the next day.

Note: This yields one deep dish pie, and there is always a little left over, so you can make a little baby tart, or pour the extra into a ramekin and cook it in a water bath. It will take a lot less time than the full size pie.

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