Cornmeal Purple Potato Brown Sugar Cookies

Overview

Recently, I have fallen in love with whole grains, especially cornmeal, and pumpkin. As someone born in the 1980s, many friends of our generation hate eating whole grains. Let’s talk about cornmeal. They say they can’t eat it and scratch their throats, haha... It varies from person to person. I think it is very delicious. I like to eat cornmeal, soybean noodles, and other whole grain flours and whole grains. My husband and my baby don’t like them, so I made them into other flavors that they like. They also like to eat this corn, brown sugar and purple potato cake. It’s not that they don’t like whole grains, maybe it’s the wrong way to make it! Friends who don’t like to eat whole grains can try this recipe. It’s great. Especially when it’s fresh out of the pan, it’s crispy on the outside, tender on the inside, sweet, and delicious!

Tags

• staple food
• home cooking
• brown sugar
• cornmeal
• flour
• pumpkin
• purple sweet potato
• white sesame
• yeast

Ingredients

Steps

1. 1 Except brown sugar and purple sweet potato, mix other ingredients and knead into a shape, cover with a damp cloth, let rise until twice as big as before, let it rest for half an hour

   

2. 2 Peel purple sweet potato and press into puree

   

3. 3 Then add brown sugar and mix well

   

4. 4 Then divide the cornmeal into equal-sized cubes

   

5. 5 Then put the purple sweet potato inside, close the mouth, add sesame seeds and beat them flat

   

6. 6 After letting, put it into an electric baking pan and bake until both sides are golden brown

   

7. 7 Then load it

   

8. 8 Crispy on the outside and tender on the inside, sweet with a hint of brown sugar and purple sweet potato flavor