christmas eve snack & sip board: sweet potato shortbread cookies.

Dietary: Vegetarian & nut free
Makes: 20 festive-shaped cookies
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
150g unsalted butter, softened
½ cup icing sugar
½ cup mashed cooled roasted sweet potato
1½ cups plain flour
¼ cup cornflour
1 teaspoon vanilla extract
2 tablespoons caster sugar mixed with 1 teaspoon ground cinnamon, for dusting

Method:
Preheat oven to 170°C fan-forced. Line a large tray with baking paper.
Beat butter and icing sugar until light and creamy. Add sweet potato and vanilla.
Fold in flour and cornflour until a soft dough forms. Divide into 2 even discs, wrap in cling wrap, and chill for 1 hour.
Roll one disc between two sheets of baking paper to 1.5–2cm thick. Cut into festive shapes and transfer to the tray.
Bake for 18–20 minutes until lightly golden.
Cool on a wire rack and dust with the cinnamon sugar.
Store in an airtight container for up to 5 days.

Platter Serving Suggestions:
Pair the cookies with smoked cheddar, breadsticks, crackers, toasted nuts, spiced or caramel popcorn, and slices of salami or your favourite deli meats.