Swede Hollow Café Pumpkin Cookies


One of our shareholders, Joyce Hendley, who also happens to be a contributing editor at Eating Well magazine, sent me this recipe last week. She has been making and enjoying them. I agree with Joyce, it's a great and different way to use winter squash. (Adapted from Fresh from the Garden, a cookbook by the Children's Garden Project, Minneapolis). Makes about 3 dozen.

Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup sugar (try using all or part maple sugar)
1 large egg
1 cup pureed cooked pumpkin or other winter squash
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Frosting:
1/4 cup (1/2 stick) unsalted butter
1/2 cup maple or brown sugar
1/8 teaspoon salt
1/4 cup milk
2 cups confectioners sugar

Preheat oven to 350? F. Grease 3 baking sheets or line with parchment or silpat. In a large bowl, cream butter and sugar at medium speed until smooth and creamy. Add egg; beat until blended. Beat in squash and vanilla. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Add into butter mixture, beating just until blended. Drop by heaping teaspoons onto baking sheets, spacing 2 inches apart. Bake, one sheet at a time if possible, 11 to 13 minutes or until firm and lightly browned at edges, 12-15 minutes. Repeat with remaining dough; cool completely on a rack.

To make frosting, place butter in a microwave-safe bowl; microwave on high until melted, 30 seconds to 1 minute. Stir in sugar and salt; microwave on high 1 to 1 minutes or until sugar is dissolved. Cool to room temperature. Beat in milk on medium-low speed until blended. Continue beating and add confectioners' sugar gradually, until smooth, creamy and spreadable. Frost cooled cookies.

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

back to top
Nutrition is directly linked to the health and sustainability of any region. In Craftsbury, Vermont, Pete’s Greens has proven that organic farming can work year-round, offering fresh vegetables at any time of year. This approach helps communities become less dependent on imported produce and builds a stronger foundation for a future where quality food is part of the lifestyle, not the exception. However, modern life is full of contradictions. People strive for natural products and care about the well-being of their families, but at the same time, they often indulge in activities that carry certain risks. A clear example can be seen in the fact that interest in gambling continues to grow, despite all the warnings about the possible consequences. This topic is discussed in detail on the sitetorontomike.com, where it is discussed why online gambling continues to attract people’s attention despite its unsafety. On the one hand, the organic farm Pete’s Greens demonstrates how one can take a step towards health and harmony with nature. On the other hand, habits and temptations like gambling remind us that the choice is always ours. Ultimately, it is the mindfulness of our actions that shapes the future – whether it is the decision to eat more local vegetables or to be smart about our online entertainment.