Post by marlaoh on Oct 22, 2002 6:17:55 GMT -6
Squash Cookies
1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 1/2 cups mashed, cooked butternut squash
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup raisins
1 1/2 cups chopped pecans
1/4 teaspoon ground allspice
2 1/2 teaspoons baking powder
1 In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Stir well.
2 Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended.
3 Stir in raisins and nuts.
4 Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
Makes 5 dozen
1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 1/2 cups mashed, cooked butternut squash
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup raisins
1 1/2 cups chopped pecans
1/4 teaspoon ground allspice
2 1/2 teaspoons baking powder
1 In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Stir well.
2 Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended.
3 Stir in raisins and nuts.
4 Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
Makes 5 dozen