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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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This favorite old recipe means a lot to me, since it was given to me by a good friend. That friend, in turn, received it from her great-grandmother. I'm always looking for ways to use zucchini (I even add it to my spaghetti sauce), so this was a welcome addition to my recipe file. Ingredients:
1/2 cup shortening |
1 cup sugar |
1 egg |
1 cup shredded peeled zucchini |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1 cup raisins |
Directions:
1. In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Add to zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like. Yield: 3 dozen.
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