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Zucchini Raisin Cookies

SUBMITTED BY: Margie Wampler

"This favorite old recipe means a lot to me, since it was given to me by a good friend. That friend, in turn, received it from her great-grandmother. I'm always looking for ways to use zucchini (I even add it to my spaghetti sauce), so this was a welcome addition to my recipe file."
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PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup shredded peeled zucchini
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup raisins

DIRECTIONS

  1. In a mixing 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 degrees F for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.

FOOTNOTE

  • If Cooking for Two: Freeze cookies in airtight containers and thaw as needed.
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