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The other day I was looking around allrecipes.com looking for new ways to use some of the produce from our garden. This recipe for zucchini cookies stood out to me, so I tried it yesterday. I made just a couple adjustments though – I used part whole wheat flour and omitted the raisins.
Oh wow. They were the softest, moistest cookies I’ve had in a LONG time. They were absolutely delicious. I’d love to try them with pumpkin sometime. Mmmmm. The problem is they’re way too good for the amount of willpower I have (i.e. none). The recipe only made 21 cookies, and Stephen took the rest to work with him this morning. I can’t believe they’re already gone, but on the other hand, that’s a good thing.
I’m hoping to dehydrate some of our zucchini this summer, which would make these cookies great come winter. There’s a couple zucchini out on the vine that should be ripe in the next few days, so we’ll see.
Here’s the recipe, as I made it.
* 1/2 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1 cup grated zucchini
* 1 cup all-purpose flour
* 1 cup whole wheat flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
1. In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Cover dough and chill for at least 1 hour or overnight.
2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.