The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 3, 2011
needed to be cooked longer and grated more thinly so it was my bad but other then that it was yummy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 25, 2011
I did not have the sugar, so I use granulated Splenda.
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Cooking Level: Expert

Home Town: Revere, Massachusetts, USA
Living In: Sadieville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 25, 2011
Excellent! Much better than another recipe that I have. Added a brown sugar frosting.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 22, 2011
I thought these were fabulous. I used allspice instead of cloves and cut the amount in half. I also used crushed peanuts instead of walnuts and left out the raisins. It reminds me of windmill cookies I had when I was younger.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 3, 2010
I used peanuts instead of walnuts and they were amazing! The peanuts really made the cookie, adding a nice texture and a little saltiness that complements the spices and sweetness. I also used butter instead of shortening. My boys (2 and 5) love zucchini in cookie form.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 30, 2009
We just love these. I used sweet creamery butter instead of shortening, substituted both sugars with splenda using a little more than called for as we like our cookies sweet, tweaked up the spices and added vanilla and 1/4 cup white chocolate chips and the flavor was phenominal.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 16, 2009
Sorry. Even with a few of the suggested tweaks, it was bland, it was dry, it just wasn't "cookie" enough for my taste. If you like the cake-like cookies, you'd like this, but not if you like creamy melt-in-your-mouth kind of cookies. ... Definitely not a recipe I'd try again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 4, 2009
Truly Yummy! And can be made more healthy by using whole wheat flour. I am making them up and freezing batches for future munching (if I can keep my hubby out of them long enough!)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 28, 2009
Used mashed bananas instead of shortening, and then I added some ground flaxseed chocolate chips.... The cookies were a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Jul. 25, 2009
A friend had given me some zucchini a week or so ago. I grated and premeasured what I didn't use and froze in zip lock bags of 1 cup each. I used a bag of frozen zucchini for this recipe. It turned out AWESOME! Everything was according to the recipe. I used all the liquid that came out of the frozen zucchini. However, I did skip the raisins because I don't care for them in cookies. Thank you Maureen Pruitt for such an AWESOME recipe!
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Home Town: Woodbury, New Jersey, USA
Living In: Cape May Court House, New Jersey, USA

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