Tartan

I thought I would share this recipe since Zucchini season is here.
1 cup grated zucchini...1 cup sugar...1/2 cup shortening...1 egg (mixed together)
2 cups all-p flour...1/2 tsp. baking soda...1/4tsp. salt...1tsp cinnamon.(sifted together)

Combine the dry ingredients into the wet ingredients and add 1cup raisins or 1cup nuts if desired. Drop by spoon onto a greased cookie sheet and bake at 375* for 12 to 15 minutes. This should make 3 dozen cookies but it depends on if you add nuts or raisins and how big of a spoon you use.

craftybear

thanks for the recipe

Bonnie

Sounds good, will have to try it to use us some of the zuchinni.

duckydo

Thanks these sound good..

just janet

When you say "shortening" do you mean a vegetable shortening such as Crisco or do you mean butter or margarine?

Latrinka

omg! Gonna be a bigger "big fat hog" LOL!

Tartan

This recipe is like a hermit cookie if you add the raisins or nuts. The original recipe just says shortening and I used to use margarine. I now use Becel in all my baking but it tends to liquify more than other margarines so I add a little extra flour when I mix them.

just janet

Thank you Tartan for answering my question. I'm going to try this recipe right now and I'm going to use chopped nuts but no raisins.

Tallulah

Crisco is what the recipe is calling for and in some recipes it is important to use the real stuff. I just finished baking a batch of Oatmeal chocolate chip cookies that started with a cup of Crisco. I had to go out to buy some because I don't use shortening enough for it to stay fresh. I do buy it for this recipe. Wish I had some homegrown qucchini!
for it to stay fresh.

sewsweet2

I have a home based business baking and decorating cake and wedding cakes. I buy my shortening in 50# blocks. I have 100# in my cake room right now. I've never had Crisco go rancid on me for over 30 years. LOL
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