Sweet Potato and Guava Shortbread Cookies

Name: Sweet Potato and Guava Shortbread Cookies
Yield: 60
Ingredients: 2 cups of all-purpose flour; 4 teaspoons of active dry yeast; 8 tablespoons of butter or margarine, at room temperature; 1 cup of confectioners' sugar, well-sifted; 2 eggs; 1 1/4 cups of cooked and mashed sweet potato; 1 teaspoon of grated lime zest; 1 cup of unsweetened shredded coconut, from a package; 1/2 cup of chopped guava

1
2 cups of all-purpose flour
2
4 teaspoons of active dry yeast
3
8 tablespoons of butter or margarine, at room temperature
4
1 cup of confectioners' sugar, well-sifted
5
2 eggs
6
1 1/4 cups of cooked and mashed sweet potato
7
1 teaspoon of grated lime zest
8
1 cup of unsweetened shredded coconut, from a package
9
1/2 cup of chopped guava

Ingredients

1
2 cups of all-purpose flour
2
4 teaspoons of active dry yeast
3
8 tablespoons of butter or margarine, at room temperature
4
1 cup of confectioners' sugar, well-sifted
5
2 eggs
6
1 1/4 cups of cooked and mashed sweet potato
7
1 teaspoon of grated lime zest
8
1 cup of unsweetened shredded coconut, from a package
9
1/2 cup of chopped guava

Directions

1
Combine the flour and yeast
2
Set aside
3
Cream together the butter or margarine and confectioners' sugar
4
Add the eggs, sweet potato, and lime zest
5
Beat well
6
Combine the flour mixture (with yeast) and coconut
7
Add the chopped guava and mix
8
Drop by spoonfuls (1/4 cup) onto a baking sheet lined with parchment paper, leaving about 4 cm between each cookie
9
Bake in a preheated oven at 200° for 12-15 minutes, or until golden brown
10
Make about 60 shortbread cookies.