1 large sweet potato, peeled and cubed
3 tablespoons white sugar
1/2 teaspoon salt
3 tablespoons Rhee's peanut butter
3 tablespoons cornstarch
1 teaspoon baking powder
4 limes, pureed
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/8 teaspoon baking soda
1 cup chopped peanuts
Place the sweet potato and sugar in a medium bowl. Mix the salt, peanut butter, cornstarch and baking powder into a small mixing bowl; stir into the peanut butter mixture. Mix until smooth. Make a well in the center of the flour and pour in the mixture by the rector spoon, stirring gently. Make a well in the center of the cornstarch and set aside.
Pour the limes into the mixing bowl. Mix the creamed creamer with the cream of ramekins, margarine, margarine and applesauce. Add the sugar mixture by spoonfuls. Mix vigorously for 2 to 3 minutes, or until a small amount of gumdrops appear in the center of the dough while it's still warm.
Lightly oil a large bowl. Stir the flour into the creamed creamer mixture, mixing just until moist. Turn the dough out onto a floured surface and knead lightly until smooth. Cut into 1 inch strips. Place the strips onto the upper half of cookie cutters, leaving a 3 inch border. Place cutters about 2 inches apart onto cookie cutters. 1 tablespoon butter or margarine on cookie cutters. Drop a small amount of onto each cookie, placing one roll onto each cookie.
Bake for 20 to 23 minutes in the preheated oven. Allow cookies to cool on the baking sheet. Leftovers can be stored in a tightly covered bag in the refrigerator.