ZUCCHINI RAISIN COOKIES
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.
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 152mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
ZUCCHINI RAISIN COOKIES
This was given to me by a good friend and I have used it a lot. These freeze really well, I put them in small pkgs and bring them out of the freezer as needed.
Provided by MizzNezz
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- In lg mixing bowl, cream shortning and sugar.
- Beat in egg.
- Stir in zucchini.
- Mix flour with other dry ingredients.
- Add to creamed mixture; mix well.
- Stir in raisins.
- Drop by TBS onto greased baking sheet.
- Bake at 375* for 12 minutes, or until light brown.
Nutrition Facts : Calories 87, Fat 3.1, SaturatedFat 0.8, Cholesterol 5.2, Sodium 75.2, Carbohydrate 14.3, Fiber 0.4, Sugar 8.1, Protein 1.1
ZUCCHINI RAISIN MUFFINS
Moist and sweet treat that everyone will love.
Provided by Jenifer Mastrud
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
- Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
- Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g
CHOCOLATE-COVERED RAISIN COOKIES
My family loves these moist, chewy cookies. They're a year-round treat at our house, and a batch never lasts long. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugars. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well. Stir in cereal, raisins and coconut. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.
Nutrition Facts :
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