Squash Cookies
Description
This butternut squash cookie recipe, made with brown sugar, raisins, and pecans, has a warm, spicy flavor from cinnamon, nutmeg, ginger, and allspice.
Ingredients
•
3/4 cup white sugar
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3/4 cup packed brown sugar
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1/2 cup butter, softened
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2 eggs
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1 1/2 cups mashed, cooked butternut squash
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2 1/2 cups all-purpose flour
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2 1/2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon ground allspice
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1 1/2 cups chopped pecans
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1 cup raisins
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Beat white sugar, brown sugar, and butter together in a large bowl until creamy and fluffy. Beat in eggs, one at a time, beating well after each addition; stir in squash. Set aside.
3
Sift flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and allspice into a separate bowl; stir into egg mixture until well blended. Stir in pecans and raisins until evenly distributed. Drop spoonfuls of dough 2 inches apart onto baking sheets.
4
Bake in the preheated oven until edges are golden, 10 to 12 minutes.