| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Cookies | 48 | Servings | |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1/2 | t | Baking soda |
| 1/4 | t | Ground cinnamon |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Ground ginger |
| 1/2 | t | 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
1998 Preheat oven to 350-degrees F. In a large mixing bowl, sift together flour, salt, baking soda and spices. In a separate large mixing bowl, combine vanilla, oil, brown sugar, egg, and pumpkin and beat well. Add flour mixture and raisins. Mix well. 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 3.9mg
Sodium: 41.3mg
Potassium: 67.7mg
Carbohydrates: 16.1g
Fiber: <1g
Sugar: 9.7g
Protein: 1g