Butternut Squash cookies


1/2 cup butter (softened)
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/2 cup mashed cooked Butternut squash
2 1/2 cup all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup dried currants
1 cup roasted almonds (or pecans)
1/4 tsp ground allspice
2 1/2 tsp baking powder

Preheat oven to 375 degrees.

In large mixing bowl, cream together butter and sugars until fluffy. Beat in eggs and squash.

Sift together flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in currants (or raisins) and nuts. Spoon onto cookie sheets two inches apart.

Bake for 12 minutes (or so), until edges are golden. These are soft and chewy cookies, and help with your daily vegetable serving requirement ...


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