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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 30 |
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Friends and family gladly share garden-fresh zucchini with me so I can make and give away many batches of these cookies. I keep shredded zucchini in the freezer so we can enjoy them in winter as well. A cream cheese frosting makes them especially delicious. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon ground cloves, optional |
1 cup finely shredded zucchini |
1 cup raisins |
1 cup chopped walnuts |
frosting: |
1/4 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1 teaspoon vanilla extract |
2 cups confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours.
2. Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely.
3. In a small bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cookies. Yield: about 5 dozen.
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