Welcome to the thirty-ninth post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!
How awesome would it be if I opened a butternut squash and literal butter was inside? It would be so cool if fresh, delicious butter was waiting for me every time I opened a squash.
That, however, is not the case. Instead, if I were to open a squash, I would get, well, squash.
BUTTERNUT SQUASH COOKIES
|Surprise! This isn't a butternut squash; it's an|
acorn squash. Well, this bring up a good point.
You don't have to use butternut squash to make
these cookies; you can use other types of squash, too!
- 1/2 cup (1 stick) butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 cups squash, cooked and mashed
- 2 eggs
- 2 1/2 cups flour
- 2 1/2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/4 tsp. all spice
- 1 cup raisins
- 1 cup pecans
- Preheat oven to 375.
- Cream the butter and the sugars.
- Add the eggs and squash.
- Slowly mix in the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger and all spice.
- Stir in the raisins and pecans.
- Spoon the dough onto parchment-lined cookie sheet and bake for 10 to 12 minutes.
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