RCI-BR.005.0664.001
Zucchini Cookies
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- 1 cup
- 1 unit
- 2 cups
- 1 teaspoon
- ½ teaspoon
- 1 teaspoon
- ½ teaspoon
- 1 cup
- 1 cup
- 1 cup
Method
1
Preheat the oven to 350°F (175°C).
2
Cream together the butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
3
Beat in the egg until well incorporated.
4
In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt.
5
Fold the dry ingredients into the wet ingredients until just combined.
6
Stir in the grated zucchini, raisins, and chopped nuts until evenly distributed throughout the batter.
7
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
1 minutes
8
Bake for 12 minutes until the edges are lightly golden and a toothpick inserted into the center comes out clean.
12 minutes
9
Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.