Zucchini "frisbees" Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Flour,
1 1/2 tsp: Soda,
1 tsp: Baking powder,
1 tsp: Salt,
1 tsp: Cinnamon,
1/2 tsp: Cloves,
3/4 cup: Shortening,
1/2 cup: White sugar,
1 cup: Brown sugar, packed
2: Eggs,
2 tsp: Vanilla,
2 cup: Peeled, grated zucchini
3/4 cup: Raisins,
1/2 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 1/4 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.
Source from luhu.jp
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 1/4 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.
Source from luhu.jp
Tags
Cookies