Squash Sugar Cookies
1 cup butter, softened
1 cup granulated white sugar
1/2 cup drained, dry, roasted acorn squash (I mashed, then squeezed the squash in a cotton kitchen towel, twisting until quite dry)
1 large egg
1/2 tablespoon vanilla bean paste
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
In the bowl of a stand mixer, cream butter and sugar until combined. Add squash and mix until combined. Add egg and vanilla bean paste - mix until well incorporated.
In a 4-cup measuring cup, mix all of the dry ingredients with a whisk and add to the wet mixture in the mixer bowl. Mix just until blended.
Divide dough in two parts. Form a disk and wrap each half in plastic wrap and refrigerate for at least 1 hour - preferably 2 or 3 hours for a nice rolled cookie.
Preheat oven to 375 degrees Fahrenheit.
Remove dough 5 minutes prior to being ready to roll the dough. Roll either on a lightly floured surface or between two sheets of parchment paper.
Use your favorite cookie cutter to cut various shapes. Place on a parchment lined cookie sheet or on a baking mat lined cookie sheet. Bake for 8-10 minutes, depending on thickness (some thick cookies that were cut with a large cutter took 13-14 minutes to bake...light brown along the bottom edge is the indicator). Allow to cool on rack before decorating with a glaze or buttercream frosting....or royal icing if you want to decorate nicely!