Squash Blossoms

Enjoy these delicious squash cookies dressed with marshmallow crème and vanilla frosting – an anytime dessert ready in just an hour!

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Servings 26

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ingredients 11
Prep Time 20 min
Total Time 60 min

Ingredients

1/4: cup butter or margarine, softened

1/2: cup packed brown sugar

1: egg

1/2: cup canned or frozen (thawed and drained) squash

1/2: teaspoon vanilla

1: cup all-purpose flour

1/2: teaspoon baking powder

1: teaspoon pumpkin pie spice

2: tablespoons marshmallow creme

2: tablespoons vanilla ready-to-spread frosting

: Additional pumpkin pie spice, if desired

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Directions

1 Heat oven to 375°. Grease large cookie sheet with shortening. Beat butter and brown sugar in large bowl with electric mixer on medium speed until smooth. Beat in egg, squash and vanilla until well blended (mixture may look curdled). Beat in flour, baking powder and 1 teaspoon pumpkin pie spice just until blended.
2 Drop dough by rounded teaspoonfuls about 1-inch apart onto cookie sheet. Bake 7 to 10 minutes or until centers are set. Cool 1 minute; remove from cookie sheet to wire racks. Cool completely, about 10 minutes.
3 Mix marshmallow creme and frosting in small bowl. Drop slightly less than 1/4 teaspoon of marshmallow mixture onto each cookie. Sprinkle with additional pumpkin pie spice.