Thursday, September 16, 2010

Zucchini Butterscotch Cookies

This recipe came from

Zucchini Butterscotch Cookies

1 1/4 c. packed brown sugar
1/2 c. soft butter
1 t. baking powder
1/2 t. salt
1/2 t. cloves
1/2 t. nutmeg
2 eggs
1/4 c. milk, omit if using frozen zucchini
2 1/2 c. flour
1 t. cinnamon
1 c. shredded zucchini
1 c. butterscotch chips
1/2 c. raisins (optional)
1/2 c. chopped nuts (optional)

Cream sugar and butter; add eggs and milk, beat well.  Mix and add dry ingredients.  Stir in zucchini, chips, raisins, nuts.  Drop by spoonfuls on greased cookie sheet.  Bake at 375 for about 12 minutes.

Our Review:  These were very good.  I did not put in raisins or nuts.  Watch the cookies as 12 min. seemed too long for my first batch.  Made almost 3 dozen.

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