#49 A recipe, Beware, it's good.

So I haven't posted a recipe for a long time, which is funny because I've been cooking like a wild woman lately. So here's a special one for you. As we all know everyone is secretly scared of zucchini season. You all know the feeling. One day you come home and there is a lone zucchini fresh from the garden sitting on the kitchen table. Part of you celebrates the fresh produce, and part of you starts gearing the troops up for World War III: Man versus Squash Plant, because suddenly in the looming weeks, you go from one lone zucchini to thousands and thousands of giant squash. You can try pawning them off, you can try serving them for breakfast, lunch, and dinner, but you can never completely rid yourselves of those guys.

Lucky for you, I found a yummy recipe that calls for zucchini.

You might just want to try it.

Is it good you ask? Well let me put it this way, I made a batch, and then I ate a batch***. That's how good they are.

*** Technically I made a batch, then a half a dozen, then gave away a dozen then ate another half dozen then threw the rest away out of fear of eating them, but let's not be picky

Zucchini Spice Cookies

1 stick (1/2 cup) butter of margarine

1 cup brown sugar

1 egg

1 3/4 c flour***

2 t baking powder

3/4 t cinnamon

1/2 t salt

1/4 t nutmeg

1/4 t ground cloves

1/4 cup milk

1 1/2 cup zucchini grated

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

1 t orange or lemon rind

Cream Butter and Sugar, add egg and mix well

Combine dry ingredients. Add alternately with milk.

Stir in zucchini nuts and raisins and orange or lemon rind.

drop onto greased cookie sheet and bake at 350 for 12-14 minutes

*** I used 3/4 cup whole wheat flour and 1 cup regular flour

*** If your cookies come out a little runny or flat (it happens to the best of us) after baking try adding some flour to the batter.