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Butternut Cookies with Orange Spice Glaze Recipe

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This recipe for Butternut Cookies with Orange Spice Glaze is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c pureed cooked butternut squash*
1/2 c packed brown sugar
1/2 c olive oil
1 large egg
1 tsp vanilla
2 c flour (can use oat flour)
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c chopped toasted pecans (or walnuts)
1/2 c semisweet chocolate chips
1/2 c dried cranberries (or raisins)
1/2 c sunflower seeds (or sliced almonds)
2 Tbsp sesame seeds
*Can substitute 12 oz pkg frozen winter squash, thawed

Sugar glaze (optional)
2 c confectioners sugar
3 Tbsp orange juice
1 Tbsp corn syrup
grated peel of 1 orange
1 tsp cinnamon
1/8 tsp ground nutmeg
Directions:
Directions:
Preheat oven to 375º. Toast pecans and sesame seeds at 350º for 5-10 minutes, set aside.
In a large bowl, mix the squash, sugar, oil, egg and vanilla. In a separate medium bowl whisk the flour, cinnamon, baking powder, baking soda and salt. Fold the flour mixture into the squash mixture until well blended. Stir in the nuts, chocolate chips, dried fruit, sunflower seeds, and sesame seeds if using.
Drop by heaping tablespoonfuls onto two or three large unoiled baking sheets, about 12 cookies per pan. (Use a cookie scoop if you have one for perfectly round cookies).
Bake in preheated 375º oven for 10 minutes. Use a spatula to move the cookies to a wire rack to cool.
Optional: mix all ingredients for sugar glaze, add add'l liquid if needed to make a medium glaze. Dip cookies in glaze, let dry on wire rack.
Number Of Servings:
Number Of Servings:
24 cookies
Personal Notes:
Personal Notes:
Good use for leftover cooked butternut squash. These are excellent glazed with 'Orange/Spice' glaze

 

 

 

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