by Throwback at Trapper Creek
Our winter squash supply serves as our pumpkin supply for pies and other desserts too. Instead of thinking of recipes and going from there, with a staple like winter squash, I like to keep some cooked on hand. Like canned pumpkin only I don't can it, I just keep a stash of cooked squash on hand in the refrigerator during the dark days. The squash keeps well in storage until the following summer, so I just constantly monitor the squash and cook about one or two a week.
Sweet Meat winter squash
We like these cake-like cookies because they are soft and not too sweet, and they are a good way to use up extra squash leftover from dinner or just an excuse to cook up another squash and make cookies.
PUMPKIN COOKIES 4 dozen
4 c flour
2 t baking powder
1 t salt
4 t pumpkin pie spice or a mix of cinnamon, nutmeg, ginger etc., to taste
1 cup butter, softened
2 cups sugar
1 T vanilla
2 cups cooked squash or pumpkin
1 1/2 c raisins
Preheat oven to 375 F. Measure dry ingredients into sifter and set aside. Cream butter and sugar together, add vanilla, mix well. Add pumpkin, mix well. Add dry ingredients gradually and mix until well blended. Stir in raisins and mix until well distributed.
Drop teaspoonsful of dough on parchment lined baking pans. Bake 10 -12 minutes. Cool.