fell fast asleep. I had forgotten to close the door that night. I opened my eyes the next morning; the day bright and sunny. I walked out of my bedroom and into my parent's room because today was Sunday and they were sleeping on the floor. They must have been so tired from work at the factory that they just had to fallen asleep. I started to walk to the kitchen but I stopped abruptly staring in astonishment.
A tree, covered in ornaments, presents piled underneath, was standing in the middle of the room. I was speechless. My parents did not do this. Then, thinking back, I realized who did but, I didn’t say another word.
SQUASH DROP COOKIES
Ingredients:
, 1 egg or 1 tbsp flaxseed meal soaked in 3 tbsp warm water until it forms a gel, or 1 tbsp dissolved in 2 tbsp warm water
2 cups whole wheat flour
1 tsp baking powder
1 tbsp cinnamon
1/2 tsp baking soda
1 tsp ground nutmeg
1/3 cup non-hydrogenated margarine, softened at room temperature or butter
3/4 cup packed brown sugar
1 15-oz can cooked pumpkin or 1 ½ cups cooked and mashed butternut squash
2 tsp vanilla extract
1 cup semi-sweet chocolate chips or raisins(optional)
Instructions:
Preheat oven to 375° F.
,Stir together flour, baking powder, baking soda, cinnamon, and nutmeg in a medium-sized bowl.
Whisk margarine, brown sugar, squash, vanilla, and flaxseed water mixture or egg in a large bowl until incorporated.
Add the dry ingredients to wet mixture and stir until a thick dough is formed.
Fold in chocolate chips or raisins.
Use a tablespoon to mesure out the cookies and set them 1 inch apart onto a greased baking sheet.
Bake for 8-10 minutes.
Cool on a wire rack. Best when eaten while still warm,
Store in an airtight container for up to 3 days or in the freezer for up to 3 months
ENJOY!.
Excerpt from "Trader Joe's Skinny Dish: Cooking with Jen Reilly"