Zucchini "Frisbees"
- 3 c Flour
- 1 1/2 ts Soda
- 1 ts Baking powder
- 1 ts Salt
- 1 ts Cinnamon
- 1/2 ts Cloves
- 3/4 c Shortening
- 1/2 c White sugar
- 1 c Brown sugar, packed
- 2 Eggs
- 2 ts Vanilla
- 2 c Peeled, grated zucchini
- 3/4 c Raisins
- 1/2 c Chopped nuts
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.
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.
