Tag: butternut squash

Cookies

• 3 cups Winter squash, cooked and mashed
• 4 Tablespoon margarine
• 3 Tablespoons packed cup brown sugar
• 1 egg
• 1 Tablespoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1½ teaspoon baking powder
• ½ teaspoon nutmeg
• 1½ teaspoons cinnamon
• 1/3  cup raisins, cranberries, or chocolate chips (optional)
• Nonstick spray

Directions

1. Wash hands with warm, soapy water for 20 seconds.
2. Preheat oven to 350°F.
3. Wash winter squash and cut in half.
4. Place squash in a baking pan and add enough water to cover the bottom. Place squash in the pan, open side down.
5. Bake for 45-50 minutes or until squash is completely soft.
6. Remove from oven and let cool.
7. While squash is cooking, cream margarine and sugar.
8. Add in egg and vanilla. Mix until smooth.
9. In a separate bowl, mash winter squash until smooth. Measure our 3 cups and add it to the margarine mixture.
10. In a separate bowl. Combine flour, baking soda, baking powder, nutmeg, and cinnamon.
11. Add flour mixture to the squash mixture. Mix until flour mixture is all incorporated.
12. Fold in raisins, cranberries, or chocolate chips.
13. Coat a cookie sheet with nonstick spray
14. Scoop cookies by spoonfuls onto cookie sheet. Bake for 20-25 minutes or until golden brown and inserted toothpick comes out clean.
15. Once cookies cool, glaze them, if desired. 

Makes 12-15 large cookies, 20 small cookies