Recipe by Francine Weston
"These cookies have a spicy, squash taste. Use any winter squash you like."
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packed brown sugar
1 1/2 cups
mashed, cooked butternut squash
2 1/2 cups
1 1/2 cups
2 1/2 teaspoons
I am munching on one now...OMG..
I put a teeny bit of icing drizzle on it, threw in some toasted walnuts, white chocolate chips , a 1/4 c oatmeal and 1/2 cranberries...my kids ate 5 a piece. There is no squashy taste at all. not that it's bad-I love squash)
All in all, this recipe ROCKS! Think I might make them in Muffin top cups. ok, enough typing, must eat another one...
This is a fun way to get folks to eat squash. I thought they were very good. Even my husband liked them, and he is not a squash guy. I would recommend very careful portioning as you put the cookies onto the sheet. These are very cake-like cookies, so watch your bottoms as they can burn easily.
I just baked these and they're great. I used butternut squash. We left out the raisins at my mother's request. They aren't really like cookies, more like little mini-muffins or cakes (all that baking powder). The taste is excellent! Will definitely make again.
These cookies were very good. My 3 boys (including a 14th month old) loved them. They are a much more healthy snack than other cookies. The only changes I made was to cut back just slightly on the nutmeg and ginger. I also frosted half of them with a cream cheese frosting. (cream cheese, powdered sugar, butter and vanilla). They are definitely something we will make again.
Wonderful and fool-proof and different (in a good way). I'm a cook, not a baker, but these turned out perfectly all three times I've made them! I use acorn squash (they're the perfect size for one recipe) and dried cranberries instead of raisins.
If you're making these for the first time, do not put them in the oven for longer than the recipe says! They will seem under-cooked when you first take them out, but they firm up a bit when cooled.
These are wonderful i even substituted rice flour and they came out perfect
These were great. I don't have a sweet tooth, so I cut back on the sugar a little bit, and I skipped the raisins as I wasn't in the mood. I used walnuts as I didn't have pecans, and I halved the recipe for our two-person household. I love the muffin like texture. I think it could stand up to more spice, so don't skimp on it. Worked well at 6,000+ feet.
Great recipe! I've made this with acorn squash and sugar pie pumpkin with equally great results. Also sub half the ap flour with whole wheat white flour. And sub the nuts and raisins with an equal amount of rolled oats, dried cranberries, and choc chips...
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 71
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