Zucchini Cookies

As  you know we have a whole lot of garden fresh zucchini. I did some experimenting and today’s recipe is for zucchini cookies ( you can find more zucchini recipes in my recipe section). Grab a glass of milk and Enjoy!

What You Need

1 Cup zucchini (grated)-about 4 small

3/4 Cup butter (softened)

1 1/2 Cups sugar

1 Egg

1 tsp Nutmeg

1/2 tsp Ginger

1 1/2 tsp Cinnamon

2 Cups flour (sifted)

1 tsp Baking soda

1 tsp Baking powder

1/2 tsp Salt

1/2 cup Raisins

1/2 Cup walnuts (chopped)

Non stick cooking spray

2 Mixing bowls

Baking sheet

Sifter

Electric mixer

Wire cooling racks

Before You Start : Preheat oven to 375° and spray baking sheet with non stick cooking spray

A tip on measuring butter- Fill a glass measuring cup up to the 1 cup mark. Add slices or spoonful’s of butter until you’ve displaced the amount you need.  For Example– for this recipe you need 3/4 cup of butter. Fill the measuring cup up to the 1 cup mark with water then add butter until you are at the 1 3/4 mark. Then drain the water and use the butter as needed.

Lets Make It!  In a mixing bowl using a medium speed beat butter and sugar together until creamy. Add egg and mix to combine. Gradually add zucchini and using a spoon mix well then blend on medium high speed until evenly combined. In separate bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Gradually add it to the zucchini mixture and blend with a spoon. When evenly mixed blend with electric mixer on low speed until well combined. Add raisins and walnuts and mix well with a spoon. Drop by teaspoon full about 3 inches  apart. Bake for 20-25 minutes ( until lightly browned.) Cool on wire racks.

Makes about 24

Will you try these zucchini cookies ?

on a personal note-sending prayers to all involved in the tragedy in Aura Colorado

 

 

 

 

 

“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV