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Squash Blossoms
Squash Blossoms
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Prep Time:
20 minutes
Total Time:
1 hour
Delicious squash cookies using Gold Medal® flour, ready in just an hour.
Ingredients:
  • 1/4 cup butter or margarine, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup canned or frozen (thawed and drained) squash
  • 1/2 teaspoon vanilla
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons marshmallow creme
  • 2 tablespoons from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Additional pumpkin pie spice, if desired
Instructions:
  • Preheat oven to 375°. Grease a large cookie sheet with shortening. In a large bowl, use an electric mixer on medium speed to blend the butter and brown sugar until smooth. Mix in the egg, squash, and vanilla until well incorporated (don't worry if it looks curdled). Add the flour, baking powder, and 1 teaspoon of pumpkin pie spice. Beat just until everything is combined.
  • Spoon rounded teaspoonfuls of dough onto a baking sheet, spacing them about 1 inch apart. Bake for 7 to 10 minutes until the centers are firm. Let them cool for 1 minute before transferring to wire racks. Allow to cool completely for about 10 minutes.
  • Combine marshmallow creme and frosting in a small bowl. Spoon slightly less than 1/4 teaspoon of the mixture onto each cookie, then sprinkle with more pumpkin pie spice.

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