Butternut Squash Pecan Cookies
Tender tasty and dare I say "healthy".
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt or table salt
- ½ cup unsalted butter, softened
- ⅔ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 egg yolk
- ¼ cup mashed butternut squash
- 1 tablespoon Jack Daniel’s whiskey
- 1 teaspoon vanilla bean paste
- 2 tablespoons demerera or turbinado sugar
- 36 pecan halves
Instructions
- Heat oven to 350F. Line baking sheet with parchment paper.
- In medium bowl, whisk flour, spice, baking soda and salt; set aside. In large bowl, with an electric mixer, beat butter, brown sugar and granulated sugar for 5 minutes or until light and well mixed. Add egg yolk; blend well. Add squash, whiskey and vanilla bean paste; blend well.
- Add flour mixture; stir with a spatula or wooden spoon until well blended.
- Using a cookie scoop or tablespoon drop cookie batter onto prepared baking sheet.
- Press 1 pecan into center of each cookie. Sprinkle each with a pinch of demera sugar.
- Bake 12 to 14 minutes or until golden brown around edges.
Notes
Nutrition information is for a 2 cookie serving.
To bake a butternut squash:
- heat oven to 350F. Slice squash in half lengthwise and remove seeds.
- place squash cut side down in a baking dish that has about a cup of water in it.
- bake squash for 60 to 90 minutes (depends on side) until soft.
- cool, peel off skin and mash.
Nutrition
Calories: 161kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 99mgPotassium: 44mgFiber: 1gSugar: 13gVitamin A: 381IUVitamin C: 0.5mgCalcium: 15mgIron: 1mg
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