1 cup of butter or margarine
1/3 cup of confectioner's sugar
2 cups of all-purpose flour, sifted
Sweet Potato cream (recipe ahead)
Coloring
1 cup of butter or margarine
1/3 cup of confectioner's sugar
2 cups of all-purpose flour, sifted
Sweet Potato cream (recipe ahead)
Coloring
Beat the butter or margarine with the confectioner's sugar until it forms a smooth foam
Add the flour gradually and beat for 5 minutes or knead by hand until the dough is smooth and elastic
Chill in the refrigerator for several hours, preferably overnight
Mold into small balls and place on an ungreased baking sheet, leaving about 3 cm between each ball
Bake in a moderate oven for about 12 minutes until the cookies are firm
Remove from the baking sheet and let cool completely
Prepare the Sweet Potato cream by tinting one part pink and another green (special coloring available)
Assemble by placing two cookies together with the cream, half with pink cream and half with green cream
Let it rest until the cream is firm
Sweet Potato Cream: Mix 1 1/2 cups of confectioner's sugar, 3 tablespoons of butter or margarine, 2 tablespoons of milk or cream, and 1/4 teaspoon of sweet potato extract
Beat well
Add 3/4 cup
