Posted in Homestead Kitchen
If you find yourself with an over abundance of zucchini this summer, here’s
a tasty way to use some of them up:
Zucchini-Raisin Cookies
1 cup butter, softened
¾ cup honey, warmed
2 eggs
¼ cup sour cream
1 tsp cinnamon
1 tsp cloves
2 cups whole wheat flour
1 tsp baking soda
2 cups rolled oats
2 cups raisins
1 ½ cups zucchini, finely chopped or grated
Preheat oven to 350.
Beat together butter, honey, eggs, sour cream, cinnamon, and cloves.
Sift together flour and baking soda. Add to liquid ingredients. Fold in
oats, raisins, and zucchini. Drop by teaspoonfuls onto prepared baking sheet and
bake until golden, 10 to 12 minutes. Cool on wire racks. Makes about 4 dozen
cookies.
~Catherine
~
www.homesteadblogger.com/CatherineAnn
~Catherine
~www.homesteadblogger.com/CatherineAnn
