1 cup peeled, pitted and sliced sweet potatoes
1 cup light corn syrup
1 cup butter, softened
2 egg yolks
1 tablespoon lemon juice
1/4 cup mace
2 teaspoons molasses
1 1/2 teaspoons peach schnapps
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a small container or glass bowl, beat sweet potatoes, corn syrup and 1 cup butter until fluffy. Mix light corn syrup mixture with lemon juice mixture. Stir until well blended. Press beat into the prepared cookie sheets. Press remaining sugar mixture on top of cookie sheets.
Bake for 15 to 18 minutes in the preheated oven, until lightly toasted. Allow cookies to cool before cutting.