In a small bowl, stir together the flour, baking soda, cinnamon, ginger, and nutmeg, and set aside. In a large bowl, place the mashed squash, maple syrup, oil, zest, vanilla, and almond extract, and stir until well combined. Add the dry ingredients and fold lightly to blend. Add the remaining ingredients and fold gently to combine. Drop the cookie dough by rounded teaspoonfuls onto two non-stick cookie sheets, and using a fork, flatten each cookie forming a criss-cross pattern on top. Bake at 425 degrees for 10 minutes or until golden brown and set. Allow the cookies to cool for a few minutes on the cookie sheets before transferring them to a rack to cool completely. Repeat procedure with remaining cookie dough. When cookies are completely cooled, transfer them to an airtight container for storage.
Yield: 4 Dozen
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