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Squash and pecan cookies

MAKES 4 DOZEN COOKIES

1 1/2 cups brown sugar

1 stick unsalted butter

2 eggs

1 1/2 cups squash puree

1 cup of pecans

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon mace

1/2 teaspoon ginger

Pinch powdered cloves

Preheat the oven to 375 degrees. Cream the sugar and butter. Add the eggs and squash and mix well. Mix the flour, baking powder, cinnamon, mace, ginger and cloves together and add to the sugar mixture. Beat until well blended.

Stir in any broken bits of pecans. Drop by teaspoonfuls onto a greased cookie sheet. Place unbroken pecan halves on top. Bake for 12 minutes.

Claire Hopley

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