squash cookies
Nutritional Info
- Servings Per Recipe: 43
- 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
View full nutritional breakdown of squash cookies calories by ingredient
Introduction
May use any winter squash May use any winter squashNumber of Servings: 43
Ingredients
-
1/2 cup unsweetened applesauce
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups mashed Hubbard 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
1/2 cup chopped pecans
1/4 teaspoon ground allspice
2 1/2 teaspoons baking powder
Directions
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