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Receta Squash Snickerdoodle shell cookies

Name: Squash Snickerdoodle shell cookies
Cuisine: Canadian
Ingredients: . > Part-1:; . 1-3/4 cups all-purpose flour; . 1 tsp. ground cinnamon; . 1/4 tsp. ground nutmeg; . 1/4 tsp. ground ginger; . 1/4 tsp. cream of tartar; . 1/8 tsp. baking soda; . 1/8 tsp. sea salt; . > Part-2; . 1/2 cup (1 stick) unsalted butter, softened; . 3/4 cup granulated sugar; . 1/4 cup brown sugar; . 1/2 cup mashed Squash or Pumpkin puree; . 1 tsp. pure vanilla extract; . > Coating:; . 6 Tbsps. granulated sugar; . 2 tsps. ground cinnamon spice

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Here's another delicious cookie made with squash adapting to the 'snickerdoodle' style cookie. Bonus: no eggs required.

For a detailed post...refer to:\
https://www.foodessa.com/2018/10/fall-in-cookie-serenity.html

Raciónes: 30 medium cookies

Kid Friendly

Canadian

Ingredientes

. > Part-1:
. 1-3/4 cups all-purpose flour
. 1 tsp. ground cinnamon
. 1/4 tsp. ground nutmeg
. 1/4 tsp. ground ginger
. 1/4 tsp. cream of tartar
. 1/8 tsp. baking soda
. 1/8 tsp. sea salt
. > Part-2
. 1/2 cup (1 stick) unsalted butter, softened
. 3/4 cup granulated sugar
. 1/4 cup brown sugar
. 1/2 cup mashed Squash or Pumpkin puree
. 1 tsp. pure vanilla extract
. > Coating:
. 6 Tbsps. granulated sugar
. 2 tsps. ground cinnamon spice

Direcciones

. In a medium sized bowl, whisk together all the ingredients from Part-1. Set aside.
. In another medium bowl, using an electric mixer, beat the softened butter until creamy. Add sugars and also beat until fluffy. Add the mashed squash and vanilla and beat until well-combined.
. Gradually put in the ingredients from Part-1, beating after each addition. Transfer the dough to the freezer and chill for 30 minutes or refrigerate overnight.
. Preheat the oven to 375F. Line two large cookie sheets with parchment paper and set aside.
. > ASSEMBLY: In a medium, round pan, combine the coatings. With the aid of a small melon ball size ice-cream scoop, form a few 1" balls and coat them very generously with the sugar-cinnamon blend.63. Place on prepared cookie sheet, then flatten slightly with the bottom a slotted spoon.
Technique: At the start of the dough ball, press with the wider end of spoon. As you flatten, rock and drop the cookie gently off the spoon. Or, just flatten with a glass with a preferable patterned bottom.
. BAKE for 8 minutes. Let them cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
. Happy baking from Claudia's kitchen....FOODESSA.com