Butternut Squash Cookies

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. 

Bummer.

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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!

INGREDIENTS:

• 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

DIRECTIONS:

1. Preheat oven to 375.
2. Cream the butter and the sugars.
3. Add the eggs and squash.
4. Slowly mix in the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger and all spice.
5. Stir in the raisins and pecans.
6. Spoon the dough onto parchment-lined cookie sheet and bake for 10 to 12 minutes. 

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