Zucchini Cookies
By Yankee Magazine|Mar 24 2003|
These delicious cookies use the season’s bounty of zucchini.
Yield
About 2-1/2 dozen
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon each ground nutmeg and cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
1 cup shredded, unpeeled zucchini (about 4 ounces)
Instructions
Adjust rack to lower third of oven and preheat oven to 350 degrees F. Line a cookie sheet with baking parchment.
In a bowl, combine the flour, baking powder, cinnamon, nutmeg, cloves, and salt with a rubber spatula; set aside. In a separate bowl, using an electric mixer, beat butter and sugar until just light. Lower speed and mix in egg. Stir in flour mixture until well blended. Stir in zucchini.
Drop tablespoonfuls of batter onto the baking sheet. Bake for 12 to 14 minutes, or until golden brown.
