Lunch Recipe

Squash Cookies

These cookies have a spicy, squash taste. Use any winter squash you like.

INGRIDIENT

½ cup butter, softened

¾ cup white sugar

¾ cup packed brown sugar

2 eggs

1 ½ cups mashed, cooked butternut squash

2 ½ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 cup raisins

1 ½ cups chopped pecans

¼ teaspoon ground allspice

2 ½ teaspoons baking powder

DIRECTION

Step: 1

Preheat the oven to 375 degrees F (190 degrees C).

Step: 2

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.

Step: 3

Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

NUTRITION FACT

Per Serving: 171 calories; protein 2.3g; carbohydrates 24.4g; fat 7.8g; cholesterol 20.5mg; sodium 150.5mg.

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