Squash Blossoms

Dairy Free
Squash Blossoms
60 min.
26
128kcal

Suggestions


Indulge in the delightful flavors of our Squash Blossoms, a unique and scrumptious treat that is perfect for any occasion! This dairy-free recipe is not only easy to prepare but also offers a wonderful balance of sweetness and spice, making it an ideal choice for antipasti, starters, snacks, or appetizers. With just 60 minutes of your time, you can create a batch of 26 delicious servings that will impress your family and friends.

Imagine the warm aroma of freshly baked cookies wafting through your kitchen, infused with the comforting essence of pumpkin pie spice. The combination of soft butter, rich brown sugar, and wholesome squash creates a moist and flavorful base that is sure to tantalize your taste buds. Topped with a luscious marshmallow and frosting mixture, these treats are not only visually appealing but also a delightful explosion of flavors in every bite.

Whether you're hosting a gathering or simply looking for a sweet snack to enjoy, Squash Blossoms are a fantastic choice. They are versatile enough to be served at any time of the day, and their unique flavor profile will leave everyone wanting more. So, roll up your sleeves and get ready to bake a batch of these irresistible cookies that are sure to become a new favorite in your recipe collection!

Ingredients

  • 0.3 cup butter softened
  • 0.5 cup brown sugar packed
  •  eggs 
  • 0.5 cup baby squash frozen canned thawed drained ( and )
  • 0.5 teaspoon vanilla 
  • cup flour all-purpose
  • 0.5 teaspoon double-acting baking powder 
  • teaspoon pumpkin pie spice 
  • tablespoons marshmallow creme 
  • 16 oz vanilla frosting 
  • serving pumpkin pie spice 

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Heat oven to 375°. Grease large cookie sheet with shortening. Beat butter and brown sugar in large bowl with electric mixer on medium speed until smooth. Beat in egg, squash and vanilla until well blended (mixture may look curdled). Beat in flour, baking powder and 1 teaspoon pumpkin pie spice just until blended.
  2. Drop dough by rounded teaspoonfuls about 1-inch apart onto cookie sheet.
  3. Bake 7 to 10 minutes or until centers are set. Cool 1 minute; remove from cookie sheet to wire racks. Cool completely, about 10 minutes.
  4. Mix marshmallow creme and frosting in small bowl. Drop slightly less than 1/4 teaspoon of marshmallow mixture onto each cookie.
  5. Sprinkle with additional pumpkin pie spice.

Nutrition Facts

Calories128kcal
Protein2.39%
Fat33.7%
Carbs63.91%

Properties

Glycemic Index
8.08
Glycemic Load
7.77
Inflammation Score
-3
Nutrition Score
1.8334782648346%

Nutrients percent of daily need

Calories:127.9kcal
6.4%
Fat:4.81g
7.4%
Saturated Fat:0.95g
5.94%
Carbohydrates:20.51g
6.84%
Net Carbohydrates:20.31g
7.39%
Sugar:15.49g
17.21%
Cholesterol:6.3mg
2.1%
Sodium:64.7mg
2.81%
Alcohol:0.03g
100%
Alcohol %:0.1%
100%
Protein:0.77g
1.54%
Vitamin A:373.71IU
7.47%
Vitamin B2:0.09mg
5.04%
Selenium:2.24µg
3.2%
Manganese:0.06mg
2.99%
Folate:11.81µg
2.95%
Vitamin B1:0.04mg
2.88%
Vitamin E:0.4mg
2.64%
Vitamin K:2.35µg
2.24%
Iron:0.36mg
2%
Vitamin B3:0.36mg
1.82%
Phosphorus:15.07mg
1.51%
Calcium:12.97mg
1.3%