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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Cookies Recipe

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This recipe for Zucchini Cookies is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1½ c. flour
1 c. sugar
½ tsp. baking soda
½ tsp. salt
¼ tsp. nutmeg
¾ tsp. cinnamon
¾ c. shortening
1 egg
1 c. grated zucchini
1¾ c. quick oats

FROSTING:
½ c. butter, softened
3 T. milk
2 tsp. vanilla
3-4 c. powdered sugar

Directions:
Directions:
Preheat oven to 400º. Combine flour, sugar, baking soda, salt, nutmeg and cinnamon together in a large bowl and stir to combine ingredients well. Cut in shortening. Beat in egg until well combined. Add zucchini and oats and beat until evenly mixed in.Spoon drops of cookie dough onto greased cookie sheet. Bake for 8-10 minutes. Let cool.

FROSTING:
Cream butter in a medium bowl. Add remaining ingredients and beat until smooth. Add more milk and/or powdered sugar until desired consistency is reached. Frost cookies once they are completely cooled and sprinkle the tops with a little nutmeg.

 

 

 

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