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Squash Blossoms

Gold Medal® all-purpose flour provides great addition to cookies made with squash – ready in an hour.

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 (1) 1 Reviews
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  • Prep Time 20 min
  • Total Time 60 min
  • Servings 26

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 Betty crocker® Rich & Creamy vanilla ready-to-spread frosting
Additional pumpkin pie spice, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat 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.
  • 2 Drop 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.
  • 3 Mix 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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
60
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Cholesterol
15mg
15%;
Sodium
25mg
25%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Iron
2%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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