Tuesday, August 19, 2014

Perfect Little Zucchini Cookies

These are soft, moist cookies. Simple to make, few ingredients and a nice flavor with hint of nutmeg and cinnamon. Perfect with tea or coffee, not too sweet and very habit-forming. Watch out! ~Patti
1-1/2 cups AP flour
1 cup sugar
1 large egg
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, cubed
1 cup grated zucchini
1-3/4 cups oats

Makes: 3 dozen cookies

Sift all dry ingredients together in a large bowl. Cut in the butter. Beat in egg. Add zucchini, oats and beat until evenly mixed together. The batter seems strange at first, kind of dry, but it gets moist as you stir it. I find mixing it with my hands is the best way to distribute everything evenly.

Spoon cookie dough on parchment-lined cookie sheet.
Bake at 400 degrees for about 8-10 minutes. Should be soft and only slightly golden. Let cool a few minutes on cookie sheet, then transfer to cooling rack.

Whoever thinks zucchini is yucky should try it in a cookie :)

My daughter, Spencer, enjoying Perfect Little Zucchini Cookies while they are still warm...soooo good!

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