These sugar cookies remind me of Fall in every way -- all of us sitting around the big table, mixing batch upon batch of cookies, then decorating them with colored sugars and icings while laughing, joking and prodding each other for the bigger, better story of the season.

Still to this day when I taste them, they are perfect -- not too sweet, not too crumbly but just right. With each heavenly bite, the memory of those times comes flooding back, the wafting aromas in the air of the holiday season, the laughter and of course -- my dear Aunt Amanda. I would like to share my very treasured recipe with you, follow it closely, it will be good to you. Enjoy the recipe and the lovely memories that are a part of it, every season.

Sweet Spot Brown Sugar Cookies

Yields about 5 dozen cookies

Ingredients

2½ cups sifted GF cup for cup flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup sugar
½ brown sugar
½ cup cooked sweet potato (no skin)lol
1 egg
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 teaspoon cinnamon
2 tablespoons milk
colored sugar crystals

Directions

Preheat oven to 400°F. Sift together Gluten Free flour, baking soda and salt in a mixing bowl. In another large bowl, cream together the butter, sweet potato, sugar's and cinnamon until well blended. Beat in the egg, vanilla and almond extracts into the butter/potato/sugar mixture. Then add in the flour mixture. Gradually add the milk and continue beating until smooth. Drop by rounded teaspoonfuls about 3 inches apart on greased baking sheets. Sprinkle with a few sugar crystals and flatten slightly with the bottom of a glass. Bake for 10 minutes or until edges are lightly browned, cool on racks.

These cookies are a perfect addition to a great cup of coffee or a mug of tea. You can also crush the cookies in a food processor or the ever popular plastic bag and rolling pin. Just use the crumbs the same as you would make graham cracker crust. Perfect combination with a cheesecake, baked or no bake.