Garden-fresh zucchini makes for a tasty treat topped with cream cheese frosting.
“Best of Country Cookies” contains traditional cookie recipes as well as some inventive new favorites.
Whip up these easy cookies that are infused with shredded zucchini, raisins and nuts for a special, different kind of cookie — one you can enjoy yourself or give to friends. This recipe is excerpted from Best of Country Cookies, a collection of more than 250 cookie recipes published by Reiman Publications, 1999.
You can buy this book from the CAPPER's store: Best of Country Cookies.
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.
1/2 cup butter or margarine, softened
1 cup sugar
2 cups 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
1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
In a mixing bowl, cream butter and sugar. Beat in egg.
Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini. Stir in raisins and walnuts.
Cover and refrigerate for 2 hours. Drop by heaping teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 375 degrees for 12-15 minutes or until lightly browned.
Remove to wire racks. In a small mixing bowl, cream butter, cream cheese and vanilla. Gradually beat in confectioners’ sugar. Frost the cooled cookies. Yield: about 5 dozen.
This excerpt has been reprinted with permission from Best of Country Cookies, published by Reiman Publications, 1999. Buy this book from our store: Best of Country Cookies.
More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!LEARN MORE