juliev
SE Minnesota
Senior Member
Joined: 07/29/2004
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Actually, the original recipe calls for canned pumpkin, but I just made these using some cooked squash. I used Hubbard squash in this batch, but you can use any slightly sweet hard squash (pre-cooked)
1/2 cup sugar
1/2 cup butter
1/2 cup cooked squash (or pumpkin)
1 tsp vanilla
1 egg
1 cup flour
1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup raisins
Heat oven to 350. Combine first 5 ingredients and beat together. Stir in flour, baking powder, spice and salt then blend well. Stir in raisins.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 250 for 12 - 15 minutes or until lightly browned. Remove immediately to cooling rack.
FROSTING:
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup milk
3 cups powdered sugar
1/2 tsp vanilla
Melt butter in medium saucepan, add brown sugar, cook over low for 2 minutes - stirring constantly. Add milk and continue to cook until mixture boils. Remove from heat gradually add powdered sugar and vanilla, mix well. Thin with a few drops of milk if necessary.
(This frosting sets up fast so you'll want to frost your cookies immediately)
Julie
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A good traveler has no fixed plans, and is not intent on arriving. ~ Lao Tzu
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