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!!!
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