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MOLASSES and SQUASH spice cookies Recipe

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An excellent chewy and healthy cookie...no eggs required.

For a detailed post...refer to:
https://www.foodessa.com/2018/10/fall-in-cookie-serenity.html

Servings: 20 large cookies
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Ingredients

  • . > American measures<
  • . > WET mix:
  • . 1/2 cup roasted Squash (weight measured), (Ambercup or Buttercup or Pumpkin puree)
  • . 1/2 cup unsalted butter, softened
  • . 1/2 cup granulated sugar
  • . 1/8 cup fancy molasses (weight measured)
  • . >> DRY mix:
  • . 1-3/4 cups all-purpose flour
  • . 1/2 tsp. baking soda
  • . Spices: 1/2 tsp. sea salt, 1 tsp. ground Allspice, 1 tsp. ground ginger, 1 tsp. ground cardamom spice, 1 tsp. ground cinnamon spice, 1/8 tsp. ground cloves, 1/8 tsp. fresh nutmeg, finely grated
  • .
  • . Coating for rolling:
  • . 3 heaping Tbsps. fine or coarse Turbinado sugar

Directions

  1. . Preheat the oven to 350F. Prepare 2 large, parchment lined baking pans. Position the rack in the center of the oven.
  2. . In a large bowl, on LOW-MED speed, beat the butter, squash, sugar and molasses until combined and smooth.
  3. . In a medium bowl, whisk the flour, baking soda, salt and spices until blended. Now, add this mix to the batter in three portions. Keep scraping the bowl with a spatula. Beat on medium speed only until all traces of flour have disappeared. Do not over beat. Refrigerate for about 1 hour.
  4. . ASSEMBLY: Prepare a shallow pan and place the Demerara sugar for the coating. Using a #30 (1-1/2 inch) medium ice-cream scoop and form packed and flattened portions to then release and hand roll. Coat all the balls in the sugar and place 10 units per pan. Gently flatten the balls with the bottom of a glass up to 1/2 inch high.
  5. BAKE for 16 minutes. Cool the cookies for 5 minutes before transferring them to a rack to cool completely. Store them in an airtight cookie tin or freeze them into their parchment baking paper and into a freezer bag.
  6. . Happy baking from Claudia's kitchen...Foodessa.com

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