Thursday, October 14, 2010

vegan squash snickerdoodles

Ok, so I did this because I had 2 delicata squashes (a type of winter squash) that I needed to use up (I actually had a third that went bad) and I felt like making something sweet. I thought something like snickerdoodles would be good, because cinnamon goes well with winter squashes. Anyway, I chose a vegan recipe because all the nonvegan recipes I found used very little pumpkin/squash.
Here's the recipe I started with:
And here's what I did. I made the dough as instructed in the recipe, but skipped the nuts and raisins, and I added the liquid ingredients to the flour mixture, rather than the other way around, because my flour mixture was in a bigger bowl. And, I used my squash instead of pumpkin. The two squashes yielded about 2 cups of cooked squash, so it worked perfectly. Then I put the dough in a gallon-sized ziplock bag and stuck it in the fridge for about a 1/2 hour. Then I poured some sugar in a bowl, and added cinnamon, nutmeg and ginger to it, and stirred it around.
I took the dough out of the fridge, pinched off bits of the dough and made little balls, about 1.5 inches in diameter. I rolled each ball in the sugar spice mixture, and then placed it on a cookie sheet. I smooshed it under a glass. Then I sprinkled some more sugar spice mixture on top, flipped it over, and sprinkled that side as well. I repeated this for all the dough. This recipe made 57 cookies. They are delicious, and my friends who tried it all agreed. :)

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