Zucchini Almond Cookies Recipes

Steps:

• 1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
• 2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
• 3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
• 4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve.

Steps:

• First you will want to preheat your oven to 350 degrees F.
• Spray cookie sheets with cooking spray or line with Parchment paper.
• Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
• Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
• Stir in the zucchini.
• Fold in your walnuts (optional), and chocolate chips.
• Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
• Bake for 15 to 20 minutes, or until golden.
• Do not over-bake, or you will not enjoy your cookies.
• Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
• This recipe makes a lot but is easily halved to make 4 dozen instead of 8!
• We make these for Christmas sometimes, and therefore make a lot to give away!

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In medium bowl, stir cookie mix, butter, egg and water until soft dough forms. Gently stir in zucchini and half of the almonds.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets. Top with remaining almonds.
• Bake 11 to 13 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely before storing.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream together the shortening, vanilla, and honey. Beat in the egg until well blended. Combine the flour, baking soda, baking powder and salt; stir into the honey mixture. Stir in the rolled oats, zucchini, pecans and raisins. Drop by teaspoonfuls on greased cookie sheet, and flatten slightly using a fork.
• Bake 10 to 12 minutes in the preheated oven, until browned. Remove from cookie sheets to cool on a wire rack.

Steps:

• Preheat oven to 350°F.
• Grease well and flour 10" tube pan.
• Sift together Flour,baking powder,baking soda,and salt.
• In a large bowl, beat eggs until thick and light colored.
• Gradually add sugar 1/4 cup at a time beating well after each addition.
• Stir in oil and almond extract.
• blend in dry ingredients, mixing until smooth.
• Stir in zucchini and almonds.
• pour batter into prepared pan and bake for 1 HR 15Mins or until skewer inserted in center comes out clean. Cool in pan for about 15 minutes remove from pan and cool completely on rack.
• spread with almond glaze.
• FOR GLAZE:.
• stir together icing sugar,milk,and extract until smooth.
• spread over top of cooled cake.
• Let icing run down sides of cake.
• Sprinkle top with toasted almonds.