Zucchini Nut Cookies

Zucchini Nut Cookies

½ c. brown sugar 
½ c. white sugar
½ c. shortening
1 c. grated, unpeeled zucchini
2 c. flour
1 egg
1 t. soda
¼ t. salt
¼ t. nutmeg
¼ t. cloves
1 t. cinnamon
1 c. raisins (optional)
½ c. chopped nuts

Cram together sugar & shortening, add egg, add dry ingredients, add nuts, raisins and zucchini.

Bake 15 minutes at 325° for cookies.
Bake in 9 x 13 pan 20 – 30 minutes.

Zucchini Nut Cookies

½ c. brown sugar
½ c. white sugar
½ c. shortening
1 c. grated, unpeeled zucchini
2 c. flour
1 egg
1 t. soda
¼ t. salt
¼ t. nutmeg
¼ t. cloves
1 t. cinnamon
1 c. raisins (optional)
½ c. chopped nuts

Cram together sugar & shortening, add egg, add dry ingredients, add nuts, raisins and zucchini.

Bake 15 minutes at 325° for cookies.
Bake in 9 x 13 pan 20 – 30 minutes.

Zucchini Bars With Caramel Frosting

Sift together:

3 c. flour
1 ½ bkg soda
1 t. baking powder
1t. salt
1/8 tsp nutmeg
1/8 tsp cloves

Cream together:
¾ c. butter
1 c. brown sugar
½ c. sugar
1 t. vanilla
2 eggs

Combine both mixtures. Gradually add
2 c. peeled, grated zucchini
½ c. chopped nuts
½ c. butterscotch chips

Pour into greased and floured 10x15 pan. Bake at 375° for 20 to 25 minutes. Frost with caramel frosting:

½ c. butter melted
1 c. brown sugar
¼ c. milk
1 ½ c. powder sugar

Add brown sugar to butter & boil 2 minutes. Add milk and bring to 2nd boil. Remove from heat and add powdered sugar