Acorn Squash Snickerdoodles

Yield: 36 cookies

Ingredients

Spiced Sugar

• 1/4 cup granulated sugar
• 1½ T. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves

Cookies

• 2¾ cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 2 tsp. cream of tartar
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 cup butter, room temperature
• 1½ cup sugar
• 1/2 tsp. orange extract
• 1/2 tsp. vanilla extract
• 1 egg
• 3/4 cup acorn squash purée

Preparation

Spiced Sugar
Mix spiced sugar ingredients together in a small bowl and set aside.

Cookies
Sift flour, baking soda, cream of tartar, salt, cinnamon and nutmeg in bowl and set aside.

Cream butter on medium speed for 4 minutes. Add sugar and cream together until light and fluffy. Mix in orange extract, vanilla extract and egg. Add in acorn squash and beat well.

Add dry ingredients to butter mixture until completely incorporated. Chill dough for at least 2 hours minimum.

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside. Shape heaping tablespoons of dough into balls, roll in spiced sugar and place on cookie sheet. Bake 10 to 13 minutes. Cool on wire rack.