Time 25m Yield 36 Number Of Ingredients 10 Steps:
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. Mix in raisins. Cover dough and chill for at least 1 hour or overnight. 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. 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.
Time 25m Yield 2-3 dozen Number Of Ingredients 13 Steps:
Preheat oven to 325F degrees. Cream shortning, sugar and egg. Mix together dry ingredients. Add alternately with zucchini. Fold in raisins and nuts. Drop by teaspoons on greased sheet. Bake 15 minutes.
Time 1h Yield 36 Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets. Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.
Number Of Ingredients 13 Steps:
Cream together pureéd beans and sugars. Beat in egg whites and zucchini. Add dry ingredients. Stir in nuts and raisins. Bake 8 to 10 minutes at 350 degrees on a cookie sheet sprayed with a nonstick cooking spray. *Diabetics and those who are highly resistant to fat loss may replace sugars with ½ cup apple-juice concentrate and ½ cup pineapple juice concentrate. If cookie dough looks too thin, add more flour (about ½ to 1 cup) until dough consistency looks like that of regular cookie dough.
Time 25m Yield 8 dozen. Number Of Ingredients 12 Steps:
Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.
Time 35m Yield 3 dozen. Number Of Ingredients 12 Steps:
In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Add to zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.
Time 2h Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour. Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack. Beat together remaining 1/2 stick butter, the cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat withremaining filling and cookies.
Time 25m Yield 4 dozen Number Of Ingredients 11 Steps:
combine flour, baking powder and salt.and set aside. cream butter and sugar, beat in egg and lemon rind. stir in flour mixture till smooth. stir in zucchini mixture and nuts. drop by rounded tspful on greased cookie sheet. bake at 375* for 15-20 minutes. drizzle with lemon glaze while still warm. to prepare GLAZE:. mix glaze ingredients until smooth.
