squash cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 43
Ingredients
1/2 cup unsweetened applesauce3/4 cup white sugar3/4 cup packed brown sugar2 eggs1 1/2 cups mashed Hubbard squash2 1/2 cups all-purpose flour1 teaspoon baking soda2 teaspoons ground cinnamon1/2 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon ground ginger1 cup raisins1/2 cup chopped pecans1/4 teaspoon ground allspice2 1/2 teaspoons baking powder
Preheat the oven to 375 degrees F (190 degrees C).
In a large mixing bowl, cream applesauce 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.
Serving Size: makes 43 2" cookies
In a large mixing bowl, cream applesauce 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.
Serving Size: makes 43 2" cookies
Nutritional Info Amount Per Serving
- Calories: 82.2
- Total Fat: 1.4 g
- Cholesterol: 8.6 mg
- Sodium: 90.5 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 0.6 g
- Protein: 1.4 g
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