Acorn Squash Cookies

Acorn Squash Cookies
(makes 24 cookies)
Reprinted with permission by: © 2004 Connie Evers

Ingredients:

3/4 cup firmly packed brown sugar

1/4 cup margarine, softened

3/4 cup mashed, cooked acorn squash

1 egg

1 1/4 cups whole wheat flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/8 tsp. nutmeg

Lowfat cooking spray

Directions:

Preheat oven to 350º.

Cream sugar and margarine at medium speed until light and fluffy.

Add mashed squash and egg; beat well.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg. Then add dry ingredients to the squash mixture, mixing well.

Drop dough by heaping tablespoonfuls 2 inches apart onto cookie sheets sprayed with cooking spray.

Bake at 350º for 15-18 minutes. Makes 20-25 cake-like cookies.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1 cookie (28 g) Servings Per Recipe: 24
	Amount per serving
Calories	101
Calories from fat	53
Total Fat	6 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	118 mg
Total Carbohydrates	12 g
Dietary Fiber	1 g
Sugars	7 g
Protein	1 g
Vitamin A	10%
Vitamin C	0%
Calcium	2%
Iron	2%