Zucchini Cookies With Nuts And Dates Recipes

ZUCCHINI COOKIES

Steps:

• In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

EASY ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grease baking sheets or line with parchment paper
• Combine flour, baking soda, cinnamon and salt in a medium bowl.
• In a large bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add egg and beat well.
• Gradually add flour mixer and beat until smooth. The dough will be stiff.
• Stir in zucchini and remaining ingredients.
• Drop by heaping teaspoonfuls, 2 inches apart onto baking sheets.
• Bake 13-15 minutes or until lightly browned. Be careful not to over-bake.
• Cool for 2 minutes then remove to cooling racks.

ZUCCHINI NUT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets.
• Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.

ZUCCHINI COOKIES WITH NUTS AND DATES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Cream together brown sugar, white sugar, and shortening in a large bowl. Add eggs, 1 at a time, and beat well after each addition. Stir in grated zucchini and vanilla.
• Mix flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl. Add to wet ingredients; stir and scrape the sides of the bowl until all dry ingredients are absorbed. Mix in nuts and dates. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat to bake remaining batches.

ZUCCHINI NUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Melt the butter over low heat. In a large mixing bowl, combine the butter, honey and eggs. Beat well.
• Stir in the flour, salt and baking powder and mix well. Mix in zucchini, dates and walnuts until well blended.
• Spread mixture into baking pan and bake for 25 to 30 minutes, until lightly brown. Cut into 1 x 3 inch long pieces, and dust with confectioners' sugar while still warm.

ZUCCHINI NUT COOKIES

Steps:

• Preheat oven to 325F degrees.
• Cream shortning, sugar and egg.
• Mix together dry ingredients.
• Add alternately with zucchini.
• Fold in raisins and nuts.
• Drop by teaspoons on greased sheet.
• Bake 15 minutes.

ZUCCHINI RAISIN COOKIES

Steps:

• In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Add to zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.

DATE DROP COOKIES

Steps:

• Preheat oven to 350 F.
• In large bowl, combine first 4 ingredients; beat well.
• (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
• Stir in dates and nuts.
• Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
• Bake 10 to 15 minutes until golden brown.

ZUCCHINI-NUT-BREAD COOKIE SANDWICHES

Steps:

• Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
• Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
• Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
• Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat withremaining filling and cookies.

CHOCOLATE ZUCCHINI COOKIES

Steps:

• Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.

ZUCCHINI-NUT COOKIES

Steps:

• Cream together pureéd beans and sugars. Beat in egg whites and zucchini. Add dry ingredients. Stir in nuts and raisins. Bake 8 to 10 minutes at 350 degrees on a cookie sheet sprayed with a nonstick cooking spray. *Diabetics and those who are highly resistant to fat loss may replace sugars with ½ cup apple-juice concentrate and ½ cup pineapple juice concentrate. If cookie dough looks too thin, add more flour (about ½ to 1 cup) until dough consistency looks like that of regular cookie dough.

ZUCCHINI DATE CAKE

Steps:

• Mix eggs, sugar, oil and vanilla.
• Beat until smooth.
• Add zucchini.
• Stir in dry ingredients.
• Add dates and nuts.
• Pour into a 9x13 greased and floured pan.
• Bake at 325 degrees for 45 minutes to one hour.