Molasses Crisps with Sweet Potato Buttercream Frosting

Very rich, but delicious, cookie that I baked today to welcome fall! Even though it's not very fall like outside with all of this rain. Sorry, Texas, wish I could send it to you. :(

What you'll need:

• 3/4 c. shortening
• 1 c. packed brown sugar
• 1 large egg
• 1/2 c. molasses
• 2 1/2 c. all purpose flour
• 1/2 tsp. salt
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. allspice
• 1 tsp. nutmeg

To make these delicious, soft, fall cookies:

1. Cream shortening and brown sugar
2. Stir in egg and molasses and stir well
3. Fold in dry ingredients and stir
4. Cover and chill for 1-2 hours, or until dough is firm
5. Preheat oven to 350 degrees
6. Take a spoonful of dough and shape into a ball with your hands
7. Roll that dough ball in a little white granulated sugar
8. Place on slightly greased baking pan
9. Bake for 9-10 min.

For the buttercream frosting you'll need:

• 1 c. milk
• 4 Tbsp. all purpose flour
• 1c. granulated sugar
• 1 c. butter, softened
• 2 tsp. vanilla
• 1/4-1/2 can (16 oz.) sweet potato or yam whichever they have it labeled

To make it:

1. Heat flour and milk together over medium low heat, stirring often, until it thickens (about 5 min)
2. Set aside to cool.
3. Cream together butter and sugar until light and fluffy
4. Mix in sweet potato (it should be pre cooked so that it mashes really easily) The frosting will be a little thin and orange-ish.
5. Add in vanille and beat again
6. Finally add in flour and milk mix and mix it really well.
7. I refrigerated my frosting so it would set enough to be spreadable on my cookies.

I could only eat like 3 of these before I was completely full! But they are so good <3

Here are a few pictures of my final result :

Perfectly soft cookies!

Delicious frosting