pages

Translate

Tuesday, July 19, 2016

raisin topped frosted zucchini cookies

Ingredients

  • Servings: 30
  • 1/2 cup butter, softened
  • 1 cup raw sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 2 pinches ground nutmeg, or to taste
  • 3 cups finely shredded zucchini
  • 1 cup chopped pecans
  • frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups confectioners' sugar
  • 60 raisins, or as needed

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c). line 2 baking sheets with parchment paper.
  • beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy; beat in egg.
  • mix flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl. stir flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated. drop batter by the heaping tablespoonful the prepared baking sheet, keeping cookies 2 inches apart.
  • bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • beat cream cheese, 1/4 cup butter, and vanilla extract together using an electric mixer in a bowl until smooth. gradually beat in confectioners' sugar until incorporated.
  • frost the cooled cookies; top each cookie with 2 raisins.

No comments:

Post a Comment