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Ingredients
| light brown sugar (packed): 1/2 cup |
| granulated sugar: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| eggs: 1 |
| all-purpose flour (sifted): 2 cups |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1/2 tsp |
| ground cloves: 1/2 tsp |
| salt: 1/4 tsp |
| zucchini squash (grated): 1 cup |
| seedless raisins (packed): 1 cup |
| walnuts (chopped): 1/2 cup |
Zucchini Nut Cookies
Credit: AllRecipes
User rating:
"This recipe makes a soft, spicy cookie with a nutty crunch!"
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Prep Time
15 min -
Cook Time
15 min -
Servings
36 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets.
- Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.