The second attempt is in the oven and I have a good feeling about it. I added sugar and changed around a few other things. I should probably only change one variable to make the process more scientific with more predictable results, but I got too excited. I figure that baking is both a science and an art (kind of like geography) and it's okay to go with hunches and intuition.
And the taste test...THEY'RE WINNERS! They're still on the low sweetness side, so if you're a real sugar fiend you'll probably want to add more. They're sweet enough for me though. And I love 'em! If anyone has ideas of how to make these cookies even tastier, let me know.
1/2 C squash puree (with a tiny bit of oil added so that it my blender would be happy)
1 egg
1/2 C lightly packed brown sugar
1 1/2 C flour
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp baking soda
1/3 C chopped raisins
1/3 C chopped waluts
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3 comments:
I seem to be in the wrong place at the wrong time. There are no cookie experiments in this corner of town... where did I go wrong? Quite frankly CC, your love of baked goods (seasonally local to say the least)will win you some great friends (meaning me).
I just made cookies too! Gingerbread people (note the PC term), and they're yummy. I'll have to try out your receipe too. I hope your cookies are behaving better than mine are...gotta watch out for those snowmen sometimes.
Courtney! Dan and made your Squash cookies 1.5 and they were awesome. That was great fun - please post lots more cooking experiments. We also tried that yam soup and that was pretty great too - although I gotta admit, I was a little suspicious of a recipe that contained both peanut butter AND salsa.
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