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| Squash Cookies Recipes |
Ingredients
Original recipe makes 5 dozen
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 1/2 cups mashed, cooked butternut squash
- 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
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
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