Zucchini Raisin Cookies
photo by Boomette
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
36 cookies
ingredients
- 1⁄2 cup shortening
- 1 cup sugar
- 1 egg
- 1 cup shredded peeled zucchini
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 1 cup raisins
directions
- In lg mixing bowl, cream shortning and sugar.
- Beat in egg.
- Stir in zucchini.
- Mix flour with other dry ingredients.
- Add to creamed mixture; mix well.
- Stir in raisins.
- Drop by TBS onto greased baking sheet.
- Bake at 375* for 12 minutes, or until light brown.
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Reviews
-
Tip: be sure to press all the moisture you can out of your zucchini before using. If the batter is still too loose, add 1/2 - 1 cup of oats instead of flour. <br/><br/>These cookies were surprisingly light and fluffy, but other than that, they were not a great success. Prepared as written, the dough was entirely too wet, much more like a cake batter than a cookie dough. I added a cup of quick cooking oats and refrigerated it for 45 minutes and the dough was still very soft, although they spread and rose nicely in the oven.<br/><br/>I think many readers, myself included, might find the need to up the flavorings,since it's a very mild cookie made with shortening instead of butter. I don't think I'll make them again. Even with tweaking it produced a decidedly average, though very cake-like, cookie.
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Very mild flavor. I did add 1/2 cup more flour as the dough seemed a little thin. I wanted a soft cake-like cookie. The texture is perfect. I forgot the salt in the recipe but the next day the flavor of the spices were more noticeable. This recipe is a keeper. I got 4 doz. cookies using my #50 cookie scoop.
Tweaks
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Tip: be sure to press all the moisture you can out of your zucchini before using. If the batter is still too loose, add 1/2 - 1 cup of oats instead of flour. <br/><br/>These cookies were surprisingly light and fluffy, but other than that, they were not a great success. Prepared as written, the dough was entirely too wet, much more like a cake batter than a cookie dough. I added a cup of quick cooking oats and refrigerated it for 45 minutes and the dough was still very soft, although they spread and rose nicely in the oven.<br/><br/>I think many readers, myself included, might find the need to up the flavorings,since it's a very mild cookie made with shortening instead of butter. I don't think I'll make them again. Even with tweaking it produced a decidedly average, though very cake-like, cookie.
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!