Beta carotene has long been indicated for healthy eyes and healthy skin. Why not get a sweet dose of it this season with these cookies? The tart orange drizzle exists in tasty counterpoint to these tasty and fluffy carrot and butternut squash cookie below. Sweet enough to be a cookie, but a great option to sneak in an extra dose of vegetables. They have long been my favorite. In the spring, I use fresh carrots, in the fall, I like to employ the sweetness of squashes.
In the recipe below, feel free to use butternut squash, carrots, acorn squash or pumpkin flesh interchangeably. The nutritional contents attached are for the recipe as it is written.
Compared to most snacks, the nutritional content of this recipe is much higher in potassium, Vitamin A, Manganese and Selenium than your traditional cookies, not to mention a reasonable dosage of the Vitamin Bs. Still, they are snacks, not a main meal. This is one recipe that I haven’t added a scoop or two of protein powder to.
Happy cooking. Good health and healthy skin.
Ingredients
- 1 cup sugar
1.5 cup shortening
2 eggs
2 cup whole flour
3 cup white flour
2 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla extract
1 cup cooked, mashed carrots
1 cup cooked butternut squash
———-
1 cup powdered sugar
3 Tablespoons orange juice
Directions
Bake 350 for 15 mins. Drop dough using two teaspoons. Makes 120 2 inch cookies.
Bake at 350 deg for 15 mins.
Let cool on racks.
Mix powdered sugar with orange juice, 1 Tablespoon at a time — approximately 3 to create a tart drizzle
Number of Servings: 120
