Wednesday, October 19, 2016

A vintage recipe for National Cookie Month

Pillsbury cookbook from my collection
When I shared that squash recipe a few days ago,  I mentioned how I used up a lot of our Blue Hubbard squash (from our very first garden over 40 years ago)  by baking dozens of squash cookies.  To do this, I adapted a recipe for pumpkin cookies.  I thought it might be fun to hunt that recipe up and share it here.

It came originally from the Farm Journal Homemade Cookies cookbook.  My mother subscribed to Farm Journal magazine (as did her mother before her) and in the 1960s and 1970s Farm Journal published a number of excellent cookbooks.   I acquired as many as I could.  In a way I suppose these cookbooks were the forerunner of Taste of Home magazine, for many recipes came from good farm cooks all over the United States.

Here is my cookie recipe:


1/2 cup margarine, softened
1 1/4 cups brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cups mashed cooked winter squash
2 1/2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup raisins if desired

Cream together margarine and brown sugar.  Add eggs; beat thoroughly.  Mix in vanilla and squash.

Sift together dry ingredients.  Blend into creamed mixture.  Stir in raisins if using them.

Drop dough by heaping teaspoonfuls about 2 inches apart on parchment-lined baking sheet.  (The old recipe says greased baking sheet, but I use parchment now and you probably do, too.)  Bake at 375º about 15 minutes, or until lightly browned.  Remove cookies to cooling racks.  Makes 5 dozen.

Hope you enjoy this vintage recipe if you try it!


  1. Good morning Mrs. T.,
    I love squash anything. You can find my recipe for crustless pumpkin pie here -
    Thank you for your visit. It's very nice to hear from you! Enjoy your day.


  2. Thank you, Sandi! I will be looking that up. Thanks for sharing it!

    It's always nice to hear from you, Sandi. I'm so happy you stopped by!

    Have a blessed day!

  3. Found some Paul Newman raisins a few weeks back and have wondered what to do with them...perhaps these would make a good choice. Cookies for the cookie tin are much needed.

  4. Oh, yes, they might be a good choice. I haven't made them in years, but they are very soft and moist. The recipe called for nuts along with the raisins, but I never used those, being poor at the time. Looking at the recipe now, I think perhaps doubling the cinnamon might be a good idea, and also adding 1/4 tsp. cloves or allspice to punch up the flavor a little.


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