BUTTERNUT COOKIES RECIPES

BUTTERNUT SQUASH COOKIES RECIPE | ALLRECIPES

Butternut Squash Cookies Recipe | Allrecipes image

This recipe combines two fall favorites - oatmeal cookies and pumpkin - to create a cookie perfect for the chill autumn brings.

Provided by WindlessMeadow

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Total Time 3 hours 30 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 36 cookies

Number Of Ingredients 13

Ingredients

1 butternut squash, halved and seeded
1?½ cups self-rising flour
1?½ cups quick-cooking oats
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ cup butter
¼ cup shortening
½ cup white sugar
? cup packed brown sugar
1 egg
2 tablespoons milk
¼ teaspoon vanilla extract

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.
Chill dough until firm, about 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Drop 1-inch scoops of dough onto the baking sheets.
Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.

Nutrition Facts : Calories 89.3 calories, CarbohydrateContent 14.4 g, CholesterolContent 8.6 mg, FatContent 3.2 g, FiberContent 1.1 g, ProteinContent 1.5 g, SaturatedFatContent 1.3 g, SodiumContent 79.4 mg, SugarContent 5.5 g

BUTTERNUT COOKIES RECIPE | COOKING WITH NANA LING

Butternut Cookies Recipe | Cooking with Nana Ling image

The lovely BUTTER and cocoNUT flavours that give Butternut Snap Cookies their name are unmistakable in this homemade version.

Provided by Libby Hakim

Categories Dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 36

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 cup sugar
1 egg
1/2 teaspoon cream of tartar
1 teaspoon bicarb soda
1 1/2 cups plain flour
1 teaspoon salt
1 cup desiccated coconut
1/2 teaspoon vanilla essence
2 tablespoons treacle
1 tablespoon milk

Steps:

Cream butter and sugar.
Add beaten egg, treacle and vanilla essence and mix well.
Add milk and sift in all of the dry ingredients except the coconut. Mix well.
Now add the coconut and mix again.
Form into small balls and place on a well greased baking tray. Flatten slightly with the top of your fingers if you prefer a flatter cookie.
Bake for 10 minutes in a moderately hot oven.
Allow to cool.

Nutrition Facts : Calories 59 kcal, CarbohydrateContent 11 g, ProteinContent 1 g, FatContent 2 g, SaturatedFatContent 1 g, CholesterolContent 6 mg, SodiumContent 104 mg, FiberContent 1 g, SugarContent 7 g, ServingSize 1 serving

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