Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| 1 cup | Sugar |
| 1 cup | Chopped, cooked sweet onions |
| 1 cup | Cooked squash |
| 2 cups | Flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 tablespoon | Cinnamon |
| 1 teaspoon | Vanilla |
Cook onions in small amount of water until tender. Cream together butter, sugar, onions and squash. Sift together flour, baking powder, baking soda, salt and cinnamon; add to cream mixture. Add vanilla; beat well. Drop from teaspoon on a greased cookie sheet.
Bake at 375 degrees for 12 to 15 minutes. Yield: 5 dozen cookies.
Source: Rock Springs Sweet Onion Festival Cook Book 1992 Submitted By SHARON STEVENS On 11-30-95