Cocoa, Squash, and Cinnamon Cookies
How do you make cocoa and squash filled cookies?
Mix roasted squash purée, sugar, raisins, and crushed cookies for the filling; refrigerate. Prepare the dough by beating butter, sugar, egg, cocoa, spices, and flour. Roll out the chilled dough, cut matching discs, place a walnut-sized amount of filling in the center, and cover with another disc, sealing the edges. Bake at 180°C for 15-18 minutes.
Super delicate, soft, and with an unmatched flavor. The filling is spectacular, but it is best to prepare it the night before so the flavors blend perfectly and make us love squash in this presentation. The cookie dough is prepared at the moment, always respecting the resting time in the refrigerator for the best result.
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Servings: Makes 16-20 servings
Ingredients
- 300 g all-purpose flour or white spelt flour
- 140 g butter
- 130 g sugar
- 30 g bitter cocoa
- 1 egg
- 8 g baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon vanilla powder or extract
- Unsweetened rice or oat milk, as needed
- 300 g oven-baked squash
- 40 g raisins
- 30 g sugar
- 100 g amaretti-style cookies
- 40 g almonds
- A splash of Marsala wine or dessert rum
Instructions
Start by cutting the squash into thin slices and placing it on a tray lined with parchment paper. Bake at 170°C (340°F) for 15-20 minutes. When soft, remove and let cool. Another cooking option is steaming it with very little water so it does not get wet.
Place the soft slices in a bowl and make a purée with an immersion blender. Set aside.
Place the raisins in a small bowl and pour over a little Marsala wine or dessert rum, just enough to cover them. Let them soak for a few minutes, until softened.
Crumble the amaretti-style cookies and set aside.
In a medium bowl, place the sugar, crumbled cookies, softened raisins, and very cold squash purée. Mix well and leave in the refrigerator overnight.
The next day, place the butter, not too hard, in a bowl with the sugar and beat until well combined. Then add the egg and beat until well mixed.
Add the cocoa, cinnamon, vanilla, and baking powder, beat, and if the mixture looks too dry, pour in a little of the Marsala wine or dessert rum used to soak the raisins.
Add the sifted flour together with the baking powder.
If necessary, pour in a little milk to make the dough manageable, but it should be elastic, not sticky.
Wrap the dough in plastic wrap and let it rest for 1 hour in the refrigerator.
Meanwhile, coarsely chop the almonds and add them to the squash filling. Mix well.
Place a large piece of parchment paper on a surface, add the rested dough, and cover with another piece of parchment paper. Roll out the dough with a rolling pin to a thickness of 5-6 mm.
Cut out discs in the diameter you prefer; the important thing is that they are in pairs. Place a walnut-sized amount of filling on one disc and cover with another disc. Seal the edges well so the filling does not come out during baking.
Preheat the oven to 180°C (355°F). Place the cookies on a baking tray lined with parchment paper. Once the oven reaches temperature, bake for 15-18 minutes.
Remove from the oven and let cool completely. Dust with powdered sugar for that special touch.
Enjoy your meal!
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- 300 g all-purpose flour or white spelt flour
- 140 g butter
- 130 g sugar
- 30 g bitter cocoa
- 1 egg
- 8 g baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon vanilla powder or extract
- Unsweetened rice or oat milk, as needed
- 300 g oven-baked squash
- 40 g raisins
- 30 g sugar
- 100 g amaretti-style cookies
- 40 g almonds
- A splash of Marsala wine or dessert rum