Zucchini \"frisbees\"
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1½ | teaspoon | Soda |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Cloves |
| ¾ | cup | Shortening |
| ½ | cup | White sugar |
| 1 | cup | Brown sugar, packed |
| 2 | Eggs | |
| 2 | teaspoons | Vanilla |
| 2 | cups | Peeled, grated zucchini |
| ¾ | cup | Raisins |
| ½ | cup | Chopped nuts |
Directions
From: Donna Ransdell, COOKING echo Sift together flour, soda, powder, salt and spices. Cream shortening with sugars; beat in eggs and flavoring. Add dry ingredients alternately with zucchini. Stir in raisins and nuts. Drop in ¼ cup quantities onto Greased cookie sheets. Spread out to 5 inches diameter. Bake at 375 for 10 to 12 minutes, or until edges begin to brown. Cool 1 minute and remove and cool on racks. If desired, frost with powdered sugar glaze. Can make into smaller cookies. Makes 20 big ones or more smaller ones.
Recipe from Festival Cookie Book, published by KMA Radio, 1983.