Squash Blossoms

Dairy Free
Health score
1%
Squash Blossoms
60 min.
26
63kcal

Suggestions


Indulge in the delightful flavors of 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 notes of pumpkin pie spice. Each bite of these soft, chewy delights reveals a hint of squash, adding a subtle earthiness that perfectly complements the sweetness of brown sugar and marshmallow creme. The combination of flavors and textures will leave your taste buds dancing with joy!

Whether you're hosting a gathering or simply looking for a tasty snack to enjoy at home, Squash Blossoms are sure to be a hit. They are not only visually appealing but also provide a delightful twist on traditional cookies. So, roll up your sleeves and get ready to bake a batch of these irresistible treats that everyone will love!

Ingredients

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

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Heat oven to 37
  2. 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.
  3. Drop dough by rounded teaspoonfuls about 1-inch apart onto cookie sheet.
  4. 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.
  5. Mix marshmallow creme and frosting in small bowl. Drop slightly less than 1/4 teaspoon of marshmallow mixture onto each cookie.
  6. Sprinkle with additional pumpkin pie spice.

Nutrition Facts

Calories63kcal
Protein5.12%
Fat32.02%
Carbs62.86%

Properties

Glycemic Index
8.08
Glycemic Load
3.01
Inflammation Score
-3
Nutrition Score
2.0156521583381%

Nutrients percent of daily need

Calories:63.02kcal
3.15%
Fat:2.29g
3.52%
Saturated Fat:0.53g
3.31%
Carbohydrates:10.11g
3.37%
Net Carbohydrates:9.76g
3.55%
Sugar:5.28g
5.86%
Cholesterol:6.3mg
2.1%
Sodium:35.19mg
1.53%
Alcohol:0.03g
100%
Alcohol %:0.18%
100%
Protein:0.82g
1.65%
Manganese:0.21mg
10.61%
Vitamin A:376.22IU
7.52%
Selenium:2.32µg
3.31%
Iron:0.52mg
2.91%
Vitamin B1:0.04mg
2.86%
Folate:10.73µg
2.68%
Vitamin B2:0.04mg
2.22%
Calcium:19.03mg
1.9%
Vitamin B3:0.35mg
1.75%
Fiber:0.34g
1.37%
Phosphorus:13.27mg
1.33%
Vitamin E:0.17mg
1.1%
Magnesium:4.13mg
1.03%