| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Cookies | 48 | Servings | |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground ginger |
| 1/2 | ts | Vanilla extract |
| 3/4 | c | Vegetable oil |
| 1 1/4 | c | Packed brown sugar |
| 1 | Egg | |
| 1 | c | Cooked and mashed pumpkin |
| 2 | c | Raisins |
INSTRUCTIONS
1. Preheat oven to 350-degrees F. 2. In a large mixing bowl, sift together flour, salt, baking soda and spices. 3. In a separate large mixing bowl, combine vanilla, oil, brown sugar, egg, and pumpkin and beat well. Add flour mixture and raisins. Mix well. 4. Drop batter by spoonfuls onto a well-greased baking sheet, allowing room for expansion. Bake for 20 minutes, or until cookies are browned. "The New Zucchini Cookbook" by Nancy C. Ralston & Marynor Jordan, 1990, ISBN 0-88266-590-1 Recipe by: Nancy C. Ralston & Marynor Jordan Posted to MC-Recipe Digest by Alice Poe <[email protected]> on May 7, 1998
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