A first for me: Squash Cookies
I tend to make the same family Christmas cookies that I’ve done forever, and I’ve been jonesing to try something new. I came across a most unusual recipe in the Washington Post for cookies made from winter squash. I don’t tend to like squash, but it was time to go boldly as a baker where I have never gone before, so, voila: squash cookies rolled in pine nuts. They are easy to make and absolutely delicious. I like them because they’re not overly sweet, and they are really different. Maybe even healthy if you don’t count the sugar. I took them to two different parties, and no one who tried them guessed they were made from squash. Recipe below the photo.
1/2 C. cooked flesh from winter squash (I’ve used acorn, and then butternut. Both are perfect.)
1 large egg yolk
1 1/2 C. almond meal flour or more (I ended up using about a half cup more.)
3/4 C. sugar
1 t. vanilla
Zest of one lemon (the second time I made them, I used an orange zest and it was equally as good.)
pine nuts, about two cups
Combine all of the ingredients except pine nuts. Stir to form a very smooth soft dough. If too pasty, add more almond flour. Refrigerate 30’ or up to one day.
Preheat oven to 350 degrees. Divide dough into 24 balls, about 1 1/2” in diameter. Roll into pine nuts. Bake on parchment paper on a cookie sheet on the oven’s middle rack for 15-20 minutes.
They will be fairly soft when you take them out of the oven, but you should see the tips of the pine nuts just starting to brown. Set them to cool, and they’ll firm up a bit. I don’t recommend putting them in a closed tin.
Note: you can also double the recipe without a problem.