Categories: August2010, Summer, baked goods, cookies, zucchini

Ingredients

• 1 cup (7 ounces) granulated sugar
• 1/3 cup (2 1/4 ounces) vegetable shortening
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon lemon extract or 1/4 teaspoon lemon oil
• 1 cup 8 1/4 ounces) shredded zucchini (half of a medium-sized zucchini)
• 2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup (6 ounces) raisins
• 1/2 cup (2 ounces) chopped nuts

Directions

1. In a medium-sized mixing bowl, cream together the sugar and shortening, then beat in the eggs. Mix in the vanilla, lemon and zucchini.

2. In a separate bowl, whisk together the flour, baking powder, salt, ginger and nutmeg. Combine the dry ingredients thoroughly with the wet ingredients, then stir in the raisins and nuts (walnuts, pecans or almonds are all good choices).

3. Drop the dough by teaspoonfuls onto a greased cookie sheet, and bake the cookies for 15 minutes in a preheated 375°F oven. Remove the cookies from the oven, and cool them on a wire rack. Yield: about 40 cookies.

Email to a friend | Print this recipe | Back