Georgia’s cookie features the state’s signature peaches and sneaks sweet potato into a vegan snickerdoodle.
Peach and Georgia are like maple syrup and Vermont: of course the cookie for the state will feature it. The sweet potato is the real surprise (and it’ll surprise anyone who eats it when you tell them, because the sweet potato flavor doesn’t come across in the finished cookie).
The easiest way to “bake” any potato, or to cook a sweet potato to use its flesh for a recipe, is the microwave. Wash it, poke it with a fork all over, wrap it in a damp paper towel, and use that “potato” button.
I do this for regular baked potatoes too, so that it doesn’t take an hour. For those, after the microwave I rub them with oil and salt and finish them in the oven for ten minutes to get that crispy skin.
I had to do two potato cycles for this, then I let it cool, cut it in half, and scooped out the insides with a spoon. No cutting, no peeling, no boiling water, no heating up the oven.
Mash with a fork afterward.
I love my imported French jam.
Look what my dumb ass bought by mistake instead of coconut sugar:
I must have had package blindness after comparing several brands and whether it was refined or not. They were all next to each other and aside from the words, this package was identical to the sugar. Why wasn’t this in the gluten free aisle instead?
So I used regular sugar (sorry, vegans). Now I have to find a use for this stuff, eventually.
I had to get more coconut oil and this time got the cheapest: Crisco refined. I’m guessing unrefined is more expensive because you can refine lower quality stuff but if you’re putting out unrefined, it has to be high quality to start.
The batter is such a beautiful color!
They said to cut the log into 1/2″ slices, which I started to do, then ended up unintentionally thinning out to 1/4″. “Maybe they spread a lot?” my husband guessed.
I resigned myself to oviod cookies.
They didn’t spread one bit. Now I know why they didn’t have me do the usual snickerdoodle thing where you roll the dough into balls and roll them in cinnamon sugar before baking.
Overall impressions: We liked these! Crispy yet tender, mild peach flavor, the occasional sticky chewy bit of preserves. Honestly I’d like to see the peach more highlighted. I’d like I try this as a thumbprint instead of a snickerdoodle.
Next time: Macadamia Nut Shortbread Cookies dipped in White Chocolate, for Hawaii. I’m looking forward to these. Macadamia nuts are delicious. I’ll need to decide what shape to cut these in since I don’t have a pineapple-shaped cutter.