The one crop that seems to excell every summer is zucchini. Soon, we will be trying to leave our extra crop on the doorsteps of unsuspecting neighbors who are probably out doing the same thing with their overabundance of zucchini! I'm always looking for new and interesting ways to use this vegetable. I guess I'm one of the few that truly like it. I even eat it sliced and raw for a lunch time snack.
Zucchini Spice Oatmeal Cookies
1/2 cup butter
3/4 cup honey
1 large egg
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup grated zucchini
1 cup rolled oats
1/4 cup finely chopped walnuts
1 cup dried cranberries (although raisins or diced dates would work, too)
Cream together the butter and honey. Add the egg and beat well. Mix in the dry ingredients and then stir in the rest of the ingredients.
Drop by teaspoonsfulls onto a parchment-lined or vegetable oil sprayed cookie sheet and bake in preheated 375 degree oven for approximately 10 minutes.
You can dust them with powdered sugar for presentation purposes or ice them with lemon or orange icing. Makes about 4 1/2 to 5 dozen cookies. Great with a glass of milk for an after-school/work snack.
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