Got extra summer squash?

I made Squash Squares tonight with some extra squash I had laying around (don't these plants ever stop producing?). The description in the book says "Although summer squash is visually prominent in the topping layer, no one seems to guess that it is there until the name of the recipe is offered. These cookies are quite sweet, so cut them into small squares." Here's the recipe from "The Classic Zucchini Cookbook":

Cookie layer:
12/cup (1 stick) butter, softened
1/2 cup granulated sugar
1 cup unbleached all-purpose flour (I used whole wheat)

Topping:
2 large eggs
1 1/2 cup packed light brown sugar
1 cup slivered almonds
1 teaspoon almond extract
1 teaspoon coconut flavoring oil or extract
2 cups grated yellow summer squash
2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking powder
Pinch of salt

1. Preheat the oven to 400F. Butter a 9- by 13-inch baking pan.
2. To make the cookie layer, cream together the butter and sugar by hand, with a standing mixer, or in a food processor. Add the 1 cup flour and mix until the dough comes together. Transfer to the baking pan and pat down the mixture to cover the bottom of the pan.
3. Bake for 15 minutes. (Mine came out quite dark so you may want to watch this as it cooks)
4. While the cookie layer bakes, make the topping. In a large bowl beat the eggs. Add the brown sugar, almonds, almond and coconut extract. Stir in the squash. Add the 2T flour, baking powder, and salt. Mix thoroughly.
5. When the cookie layer is done, spread the squash mixture evenly on top.
6. Return to the oven and bake for 30 minutes.
7. On a wire rack, cool completely before cutting into small squares.

Makes 28 squares.

hhhhhmmmm... these are interesting.  Once they cooled down a bit they were actually quite tasty.  The girls loved them, EVEN with squash in them. When I dished them out my 5 yeard old threw a mini-fit and said she wanted something else for dessert. Eventually she tried it and had 2 squares. 20 minutes after she ate it she said "I'm so glad I tried those! They are so yummy. Can we make them again sometime to bring to Kelley's daycare?"

One thing I have to share is how easy these were to make with the food processor.  I had never owned one before this summer but finally broke down and got one about a month ago using credit card reward points. I have used it a TON since then- mostly because the garden is in such high production.  Tonight it got another great work out.

First thing was to mix the cookie layer together. Easy as pie let me tell ya!

Second thing was to sliver the whole almonds I had on hand (no slivered almonds).  I added the flour to prevent it from turning into butter.

And the last thing was to shred the squash. Talk about easy!!!!!  The shredder attachment rocks- it is so easy to shred something in about 2 minutes that would take 30 minutes by hand

I love it. Mom and Dad, you absolutely need to get one.

Overall I would definitely recommend making these. Who would have thought that squash could taste this good just by adding a bunch of sugar and butter?