 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 33 |
|
Shredded zucchini is the ingredient that sets these peanut butter cookies apart from others. The soft moist treats from Patricia Teller of Lewiston, Idaho have a sweet price-just 5 cents a cookie. Ingredients:
1 cup shortening |
1 cup chunky peanut butter |
1 cup packed brown sugar |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1 cup shredded peeled zucchini |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
Directions:
1. In a bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 12-15 minutes or until lightly browned. Cool on wire racks. Yield: 5-1/2 dozen.
|
|