With the crisp fall weather closing in, and the holidays right around the corner, many of us have baking on our minds. If you are a fan of zucchini bread or muffins you will love these cookies! They may not sound familiar, but they are well worth trying. Many people use this versatile squash in everthing from soups to muffins and cakes. Here is offered an alternative to the mundane, everyday cookie.
At first glance, it may be hard to imagine putting squash into a cookie recipe, but the results are a moist, tantalizing combination of spices and zucchini. A refreshing break from the old stand-bys of oatmeal and chocolate chip, these are sure to become a family favorite.
Sneaking in Vegetables
If you are looking for a way to get your kids to eat their vegetables without complaint, these are probably one of the most delicious ways to do it. Using zucchini in cookies is a great way to "sneak" in those vegetables that most youngsters (and some adults, for that matter) are reluctant to eat.
Besides adding moistness, these cookies are a healthier alternative to the sugar-laden store bought cookies that kids usually clamor for. Spicy and chewy, nobody can resist fresh-baked cookies right out of the oven. The smell that permeates your house as they are cooking is also an added bonus!
Add a New Twist
Feel free to use substitutions to fit your family's tastes. Some suggestions would be to use golden raisins, or even dried cranberries for a holiday flavor. This recipe calls for nuts. Use what you have on hand, or your particular favorite such as walnuts, pecans or hazelnuts. Or, if someone you know has a nut allergy, they can be omitted altogether without changing the main recipe. However you decide to personalize it, rest assured that these tasty delights will be sure to become a staple in your cookie jar.
Recipe for Zucchini Cookies
Ingredients
- 1 cup grated zucchini
- 1 tsp. baking soda
- 1 cup sugar
- 1/2 cup margarine
- 1 egg (beaten)
- 2 cups flour
- 1 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. salt
- 1 cup raisins
- 1 cup chopped nuts
Preparation
Combine zucchini, baking soda, sugar and margarine in a bowl. After mixing well, add beaten egg. Combine flour, cinnamon, cloves and salt in a separate bowl.
Add nuts and raisins (if desired) to flour mixture
- Chill dough for at least 2 hours in the refrigerator.
- Drop chilled dough by teaspoon onto greased baking sheet.
- Bake at 375 degrees for 12-15 minutes.
