Harvest Cookies
Yield
36 servingsPrep
10 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable oil
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
winter squash
cooked, mashed |
*
|
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 ½ | cups |
dates
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable oil
|
|
| 1 | large |
eggs
|
|
| 237 | ml |
winter squash
cooked, mashed |
*
|
| 355 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 5 | ml |
nutmeg
|
|
| 2.5 | ml |
cinnamon
|
|
| 355 | ml |
dates
finely chopped |
|
Directions
Beat together oil, egg, and squash.
Add flour, baking powder and spices.
Beat well; stir in dates.
Drop batter by small teaspoonfuls onto lightly oiled baking sheets.
Bake at 350℉ (180℃) F for 10 minutes or until firm to the touch.
Cool on wire racks.
