Zucchini Cookies!

Yes, it's that time again! It's August, the only month when small town folk lock their car doors for fear they'll come out of the grocery store or a church service and find a stack of zucchini in the back seat. Never fear, people. There are ways to hide zucchini in something that actually tastes good.

Ingredients:

1/2 cup (1 stick) butter or margarine

1 cup sugar

1 egg or 1/4 cup egg substitute

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon grated nutmeg

1 1/2 cups rolled oats

1 cup grated zucchini, drained

1 cup chopped nuts (optional)

1/2 cup raisins or dried cranberries (optional)

Directions:

Preheat the oven to 350 degrees F. Prepare two cookie sheets.

In a large bowl, beat the margarine, sugar, egg, and vanilla together until well blended. In a separate bowl, whisk the flour, salt, baking powder, baking soda, and spices together. Beat into the butter-sugar mixture just enough to blend. Fold in the rolled oats, zucchini, and the nuts and raisins (if using).

Drop by teaspoons onto the prepared cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and cool on a wire rack.

How good are these? I put a batch in the staff lounge last fall and they were gone before lunch.

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