This is a print preview of "Squash Spice Nut Chocolate Cranberry cookie" recipe.

Squash Spice Nut Chocolate Cranberry cookie Recipe
by Foodessa

Squash Spice Nut Chocolate Cranberry cookie

A combo of flavours enhanced with squash and spices introduced this cookie. Chocolate, cranberries and nuts join in to offer an exquisite bite.

For a dedicated post...refer to:
http://www.foodessa.com/2013/11/squash-spice-nut-chocolate-cranberry.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 28 cookies

Ingredients

  • . > (American / Metric measures)
  • . > WET mix:
  • . 1 xLarge egg
  • . 1 tsp. (5ml) pure Vanilla extract
  • . 1 cup (250ml) Squash*, mashed
  • . 1/2 cup (125ml) vegetable oil (grape seed preferred)
  • . > DRY mix:
  • . . 2 cups (300g) All-purpose flour
  • . 3/4 cup (150g) granulated white sugar
  • . 1/2 cup (120g) dried Cranberries, or Dates, Raisins
  • . 1/2 cup (70g) roasted Nuts, coarsely crushed
  • . 1/4 cup (60g) bittersweet Chocolate chipits
  • . 2 tsps. (10ml) baking powder
  • . 1 tsp. (5ml) baking soda
  • . 1/2 tsp. (2.5ml) sea salt
  • . SPICES: (all or some) . 1 tsp. (5ml) ground cinnamon >. 1/8 tsp. (.75ml) ground ginger > . 1/8 tsp. (.75ml) ground anise seed > . 1/8 tsp. (.75ml) ground cloves > . 1/8 tsp. (.75ml) ground nutmeg
  • .
  • . * Squash variety preference: Ambercup, Buttercup, Kabocha (aka 'Sweet Mama'). Can also be successfully replaced by canned pumpkin.

Directions

  1. . Pre-heat the oven to 350F/180C/Gas4. Position the rack in the center of the oven. Prepare 2 large, parchment lined baking sheets.
  2. . > WET: In a medium bowl, whisk ALL wet ingredients together until combined. Set aside.
  3. . > DRY: . In another large bowl, combine ALL dry ingredients. Give this mix a good whisk and make a well in the center.
  4. . Then, pour in the wet mix. Use a large spatula to gently combine both mixes until there are no traces of flour. Do not over mix. The cookie dough will be slightly thick and somewhat sticky.
  5. . ASSEMBLE: With the aid of a medium size (#30) ice-cream scoop, pack and level the cookie dough. Place 14 mounds about 2 in. (5 cm) apart per baking sheet. Note: A heaping tablespoon can also be used to drop dough onto the cookie sheet.
  6. . BAKE one cookie sheet at the time for no more than 16 minutes. Remove the cookies from the oven and let them rest for 2 minutes before transferring to a rack to cool off completely.
  7. . STORAGE: It's best to store them into the refrigerator for a maximum of 4 days. Otherwise, it's best to freeze them within parchment paper and into a freezer bags. Re-heat at a low temperature for about 10 minutes every time you take some cookies out.
  8. . Flavourful wishes from Claudia's kitchen...FOODESSA.com