Esta es una exhibición prevé de cómo se va ver la receta de 'Squash Snickerdoodle shell cookies' imprimido.

Receta Squash Snickerdoodle shell cookies
by Foodessa

Squash Snickerdoodle shell cookies

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

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
  Raciónes: 30 medium cookies

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

  1. . In a medium sized bowl, whisk together all the ingredients from Part-1. Set aside.
  2. . 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.
  3. . 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.
  4. . Preheat the oven to 375F. Line two large cookie sheets with parchment paper and set aside.
  5. . > 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.
  6. 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.
  7. . BAKE for 8 minutes. Let them cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. . Happy baking from Claudia's kitchen....FOODESSA.com