Squash Blossoms

Squash Blossoms

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

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

26

cookies

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
  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.
Makes 26 cookies

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.