Zucchini/Carrot Spice Cookies
dessert
20 min active · 55 min total · about 6 dozen (times estimated)
Ingredients
- 2½ cups self-rising flour
- ½ teaspoon ground cloves
- 1 teaspoon cinnamon
- ¾ cup white sugar
- ½ cup light brown sugar
- 1 cup (2 sticks) soft butter
- 1 egg
- 1 cup shredded zucchini
- ½ cup shredded carrots
- ½ cup sliced almonds (optional)
Steps
- Stir together the flour and spices (cloves and cinnamon); set aside.
- Beat the butter and both sugars together until light.
- Add the egg and beat well.
- Stir in the flour mixture.
- Stir in the shredded zucchini and shredded carrots.
- Drop dough by rounded teaspoons onto a greased cookie sheet.
- Sprinkle the tops with sliced almonds.
- Bake at 350° for 12 to 15 minutes.
- Let cool on the cookie sheet for a couple of minutes before removing.
- Transfer to a wire rack and cool thoroughly.