Butternut Cookies 1 cube butter ½ cup brown sugar ½ cup white sugar 1 egg 1 cup pureed butternut squash 2 cups flour 1 tsp. Baking soda 1 tsp salt 1 tsp cinnamon ½ tsp cardamom ½ tsp nutmeg 1 cup golden raisins Cream butter and sugars. Stir in egg and squash. Mix together flour, soda, salt and spices. Add, then beat until smooth. Stir in raisins. Arrange by spoonfuls onto cookie sheets. Bake until lightly browned, about 10 to 14 minutes at 375. This is the recipe I will make tonight for my children, using frozen squash so I know they'll get a bit of vegetable matter into their systems. Eiseley
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