Cinnamon and Spice Summer Squash Cookies - A Delicious Way to Use a Bountiful Harvest

As a kid, I didn't like pumpkin pie and would never have dreamed that one day I would be eating squash cookies. But eating squash cookies has become a necessity, albeit a tasty one. Our summer squash has produced so much fruit, I barely know what to do with it. I wouldn't dream of wasting, so it's creative cooking to the rescue.

1. Even though most people identify squash with vegetables, from a botanical standpoint, they're considered fruits because they contain the seeds of the plant. Squash are divided into two categories -- summer and winter squash...read more from easteuropeanfood.about.com

If you've ever grown squash, you know they produce with great abundance. Personally, I didn't realize this until the 3 summer squash plants in our community garden plot produced approximately 8 to 10 fruit each. The plants are still thriving, so who knows how many we will end up with.

Twenty-five or so squash may not sound like much if you are comparing them to strawberries or beans for instance, but when you have a box full of big-bumpy-yellow-crooked-necks, it is a LOT to deal with.

Because summer squash cannot be preserved by traditional canning methods, it must be used fresh from the garden or blanched and frozen for later use. For that reason, we've had to get creative with casseroles, soups, and side-dishes that have included summer squash.

On the sweeter side, this easy recipe for cinnamon and spice squash cookies are a wonderful way to use up some of the bountiful harvest from the garden. Any summer squash will do.

Looks can be deceiving! This lumpy brown food may look like crab cakes, but are actually delicious cake-like cookies made with summer squash.

Cinnamon and Spice Squash Cookies

Ingredients:

• 2 cups shredded summer squash
• 2 eggs
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup shortening
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 4 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon clove
• 1 teaspoon salt

Instructions:

Cream together the shortening and sugar.

Add eggs and vanilla.

Combine all dry ingredients, excluding squash, and mix into the wet ingredients. 

Add squash and mix well with spoon.

Measure dough by tablespoon and roll into mixture of 3 tablespoons sugar and 1 teaspoon cinnamon.

Place balls on ungreased cookie sheet and bake at 350 degrees for approximately 13 minutes. 

Remove immediately from pan and place on flat service to cool.

Enjoy!