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Receta Squash Spice Nut Chocolate Cranberry cookie

Name: Squash Spice Nut Chocolate Cranberry cookie
Cuisine: Canadian
Ingredients: . > (American measures); . > WET mix:; . 1 xLarge egg; . 1 (scant) cup Squash*, roasted, cooled, mashed; . 1/3 cup vegetable oil (grape seed oil preferred); . > DRY mix:; . 1 cup All-purpose flour; . 1 cup Whole Wheat flour; . 3/4 cup granulated white sugar; . 1/2 cup dried Cranberries, or Dates, Raisins; . 1/2 cup roasted Nuts, coarsely crushed; . 1/2 cup bittersweet Chocolate chipits; . 2 tsps. baking powder; . 1 tsp. baking soda; . 1/2 tsp. sea salt; . SPICES: (all or some) . 1 tsp. ground cinnamon >. 1/8 tsp. ground ginger > . 1/8 tsp. ground anise seed > . pinch of ground cloves > . strong pinch of ground nutmeg; .; . * Squash variety preference: Ambercup, Buttercup, Kabocha (aka 'Sweet Mama'). Can also be successfully replaced by canned pumpkin.

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A combo of flavours enhanced with squash and spices introduced this cookie. Chocolate, cranberries and nuts join in to offer an exquisite bite.

For a dedicated post...refer to:
http://www.foodessa.com/2013/11/squash-spice-nut-chocolate-cranberry.html

Raciónes: 28 cookies

Kid Friendly

Canadian

Ingredientes

. > (American measures)
. > WET mix:
. 1 xLarge egg
. 1 (scant) cup Squash*, roasted, cooled, mashed
. 1/3 cup vegetable oil (grape seed oil preferred)
. > DRY mix:
. 1 cup All-purpose flour
. 1 cup Whole Wheat flour
. 3/4 cup granulated white sugar
. 1/2 cup dried Cranberries, or Dates, Raisins
. 1/2 cup roasted Nuts, coarsely crushed
. 1/2 cup bittersweet Chocolate chipits
. 2 tsps. baking powder
. 1 tsp. baking soda
. 1/2 tsp. sea salt
. SPICES: (all or some) . 1 tsp. ground cinnamon >. 1/8 tsp. ground ginger > . 1/8 tsp. ground anise seed > . pinch of ground cloves > . strong pinch of ground nutmeg
.
. * Squash variety preference: Ambercup, Buttercup, Kabocha (aka 'Sweet Mama'). Can also be successfully replaced by canned pumpkin.

Direcciones

. Pre-heat the oven to 350F. Position the rack in the center of the oven. Prepare 2 large Silicone or parchment lined baking sheets.
. > WET: In a medium bowl, whisk ALL wet ingredients together until combined. Set aside.
. > DRY: . In another large bowl, combine ALL dry ingredients. Give this mix a good whisk and make a well in the center.
. Then, pour in the wet mix. Use a strong spatula to gently combine both mixes until there are no traces of flour. Do not over mix. The cookie dough will be slightly thick and somewhat sticky.
. ASSEMBLE: With the aid of a medium size (#30) ice-cream scoop, pack and level the cookie dough. Place 14 mounds about 2 inches apart per baking sheet. Note: A heaping tablespoon can also be used to drop dough onto the cookie sheet.
. BAKE one cookie sheet at the time for no more than 16 minutes. Remove the cookies from the oven and let them rest for 2 minutes before transferring to a rack to cool off completely.
. STORAGE: It's best to store them into the refrigerator for a maximum of 4 days. Otherwise, it's best to freeze them within parchment paper and into a freezer bags. Re-heat at a low temperature for about 10 minutes every time you take some cookies out.
. Flavourful wishes from Claudia's kitchen...Foodessa.com