We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Tuesday, September 28, 2010

Cookie Recipe #269 - Zucchini Drop Cookies

Here is a cookie that could be good for you because it involves a vegetable - zucchini. Anyone who has a garden and grows this Italian squash knows how abundant it is; always more than you can use (and your extended family, neighbors, town, county). The finished product is a soft, chewy cookie loaded with nuts and raisins (besides the zucchini) and the cinnamon, cloves and nutmeg give it spice.

Ingredients: 1 cup zucchini, peeled and grated, 1 teaspoon baking soda, 1 cup granulated sugar, 1/2 cup shortening, (part butter or margarine, if desired)(I used all butter), 1 egg, beaten, 2 cups all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1 cup nuts, chopped (any kind; I used almonds), 1 cup raisins.

Instructions: Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper; set aside. In large mixing bowl beat thoroughly zucchini, baking soda, sugar and shortening (or butter). Add egg, mixing well. Sift flour and spices together; add to creamed mixture. Stir in nuts and raisins until combined.

Drop by teaspoonfuls on prepared cookie sheets. Bake in preheated 375 degree oven 12-15 minutes. Cool on pan for 1 minute before transferring to wire racks to cool completely.

Makes about 3 dozen cookies.

This recipe came from a friend, Margie. On the bottom of the recipe it says it came from Joe Carcione, the GreenGrocer Cookbook.

Cookies Rule!!!

No comments:

Post a Comment