|Undecorated allows you to see how nicely they|
are rolled and cut as well as the bits of squash and
spices in this wonderful Fall-ish cookie!
I noticed, when reviewing that recipe, that it didn't include any egg. Huh? Was that a mistake? I tried to find the source recipe and it is no longer posted on the B&B Recipe web site. Hmmmm. I set out some butter and followed the recipe and I have to say "this MUST be a mistake"...the dough was way too crumbly.
After 2 1/2 more years of baking experience since I developed that recipe, I knew of a couple of tweaks that would make a much nicer cookie...still keeping the sweet flavor of the squash silently in the background. So, here's the recipe I ended up with. The texture is now perfect for rolling and I can only apologize if anyone tried to make the one I posted in 2010!!! I try to be very careful...but sometimes mistakes happen...and I think that may have been one of those times.
Squash Sugar Cookies, Take Two!
1 cup butter, softened
1 cup granulated white sugar
1/2 cup drained, dry, roasted acorn squash (I squeezed the squash in a cotton kitchen towel, twisting until quite dry - then I pulsed it in the food processor...I remember the previous cookies having some long strands of squash - the food processor didn't truly puree the squash, but it did cut the long strands)
1 large egg
1/2 tablespoon vanilla bean paste
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
In the bowl of a stand mixer, cream butter and sugar until combined. Add squash and mix until combined. Add egg and vanilla bean paste and mix until well incorporated.
In a 4-cup measuring cup, mix all of the dry ingredients with a whisk and add to the wet mixture in the mixer bowl. Mix just until blended.
Divide dough in two parts. Form a disk and wrap each half in plastic wrap and refrigerate for at least 1 hour - preferably 2 or 3 hours for a nice rolled cookie.
Preheat oven to 375 degrees Fahrenheit.
Remove dough 5 minutes prior to being ready to roll the dough. Roll either on a lightly floured surface or between two sheets of parchment paper.
Use your favorite cookie cutter to cut various shapes. Place on a parchment lined cookie sheet or on a baking mat lined cookie sheet. Bake for 8-10 minutes, depending on thickness (some thick cookies that were cut with a large cutter took 13-14 minutes to bake...light brown along the bottom edge is the indicator). Allow to cool on rack before decorating with a glaze or buttercream frosting....or royal icing if you want to decorate nicely!
These are a great Fall flavored spice cookie with an unusual cookie ingredient. However, they are great any time of the year. They are an awesome cookie! The photos I took were of the naked cookies...the next post will include some of these that I baked recently and decorated for an on-the-beach birthday party. Keep an eye out for that!
Bon Appetit, Y'all!!!