Garden-fresh zucchini makes for a tasty treat topped with cream cheese frosting.
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.
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