Gold Medal® all-purpose flour provides great addition to cookies made with squash – ready in an hour.
Squash Blossoms
- Prep Time 20 min
- Total 60 min
- Servings 26
- Ingredients 11
Ingredients
- 1/4 cup butter or margarine, softened
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 cup canned or frozen (thawed and drained) squash
- 1/2 teaspoon vanilla
- 1 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 2 tablespoons marshmallow creme
- 2 tablespoons from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- Additional pumpkin pie spice, if desired
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°. Grease large cookie sheet with shortening. Beat butter and brown sugar in large bowl with electric mixer on medium speed until smooth. Beat in egg, squash and vanilla until well blended (mixture may look curdled). Beat in flour, baking powder and 1 teaspoon pumpkin pie spice just until blended.
-
Step2Drop dough by rounded teaspoonfuls about 1-inch apart onto cookie sheet. Bake 7 to 10 minutes or until centers are set. Cool 1 minute; remove from cookie sheet to wire racks. Cool completely, about 10 minutes.
-
Step3Mix marshmallow creme and frosting in small bowl. Drop slightly less than 1/4 teaspoon of marshmallow mixture onto each cookie. Sprinkle with additional pumpkin pie spice.
Nutrition
60
Calories
2g
Total Fat
1g
Protein
10g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 60
- Calories from Fat
- 20
- Total Fat
- 2g
- Saturated Fat
- 1g
- Cholesterol
- 15mg
- Sodium
- 25mg
- Total Carbohydrate
- 10g
- Dietary Fiber
- 0g
- Protein
- 1g
% Daily Value*:
- Iron
- 2%
- 2%
Exchanges:
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