Squash Cookies recipe

5 servings

1/2 cup butter, softened

3/4 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 1/2 cups mashed, cooked butternut squash

2 1/2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup raisins

1 1/2 cups chopped pecans

1/4 teaspoon ground allspice

2 1/2 teaspoons baking powder

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

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.

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