Recipe for June 28

Yellow Squash Cookies

Baked by Asia Bonacci

1-1/2 cups all purpose flour

1/2 cup whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

1-1/2 teaspoons cinnamon

1 cup margarine or butter, softened

1 cup sugar

1 cup packed brown sugar

3 eggs

1 teaspoon vanilla

1 cup shredded yellow squash

3 cups quick cooking oats

1 cup chopped walnuts or pecans (optional)

1 cup raisins (optional)

Blend flours, salt, baking soda, and cinnamon together; set aside. Beat butter or margarine with brown sugar and sugar until fluffy. Add eggs, one at a time, beating completely after each one. Add vanilla and beat until smooth. Add flour mixture, one-third at a time, beating on low speed until combined. Stir in squash. Add oats, beating on low speed until combined. Stir in nuts and raisins, if desired. Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees for 6-10 minutes.