BUTTERNUT COOKIES RECIPE RECIPES

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.

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.