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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 39 |
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To use up an abundance of garden zucchini, try these wholesome soft-textured cookies, suggests Janice Brady of Des Moines, Washington. Ingredients:
3/4 cup butter, softened |
1-1/2 cups packed brown sugar |
1 egg |
1 tablespoon grated orange peel |
1 teaspoon vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
3 cups granola without raisins |
1 teaspoon baking soda |
1 teaspoon salt |
3 cups shredded zucchini |
1 package (10 to 12 ounces) semisweet chocolate or butterscotch chips |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine flour, granola, baking soda and salt; add to creamed mixture and mix well.
2. Stir in zucchini and chips.
3. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen.
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