Stuffed Potato Cookies (Print Version)

# Ingredients:

01 - 1 cup unsalted butter, softened.
02 - 1 1/2 cups granulated sugar.
03 - 2 large eggs.
04 - 1 teaspoon vanilla extract.
05 - 3 cups all-purpose flour.
06 - 1 teaspoon baking powder.
07 - 1/2 teaspoon baking soda.
08 - 1/2 teaspoon salt.
09 - 1 cup mashed sweet potatoes.
10 - 1/4 cup brown sugar.
11 - 1/2 teaspoon cinnamon.
12 - 1/4 teaspoon nutmeg.
13 - 1/4 teaspoon ginger.
14 - 1 teaspoon vanilla extract.
15 - 8 oz cream cheese, softened.
16 - 1/4 cup powdered sugar.
17 - 1 teaspoon vanilla extract.

# Instructions:

01 - Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
02 - Mix dry ingredients separately, then combine with wet ingredients. Chill 30 minutes.
03 - Mix sweet potato filling ingredients until smooth.
04 - Beat cream cheese filling ingredients until creamy.
05 - Flatten 2 tablespoons dough, add fillings in center, cover with second flattened piece.
06 - Seal edges well. Place 2 inches apart on lined sheet.
07 - Bake at 350°F for 12-15 minutes until edges golden.
08 - Cool 5 minutes on sheet, then transfer to rack.

# Notes:

01 - Chill dough for easier handling.
02 - Seal edges well to prevent leaks.
03 - Don't overfill cookies.
04 - Keeps 5 days in fridge.
05 - Can freeze up to 3 months.

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