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Tip: be sure to press all the moisture you can out of your zucchini before using. If the batter is still too loose, add 1/2 - 1 cup of oats instead of flour. <br/><br/>These cookies were surprisingly light and fluffy, but other than that, they were not a great success. Prepared as written, the dough was entirely too wet, much more like a cake batter than a cookie dough. I added a cup of quick cooking oats and refrigerated it for 45 minutes and the dough was still very soft, although they spread and rose nicely in the oven.<br/><br/>I think many readers, myself included, might find the need to up the flavorings,since it's a very mild cookie made with shortening instead of butter. I don't think I'll make them again. Even with tweaking it produced a decidedly average, though very cake-like, cookie.

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Miss Plumcake January 28, 2014

I used only 1/2 cup of sugar. These cookies turned out so yummy. We all enjoyed them. They are kind of healthy. Thanks MizzNezz :)

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Boomette October 02, 2012

Very mild flavor. I did add 1/2 cup more flour as the dough seemed a little thin. I wanted a soft cake-like cookie. The texture is perfect. I forgot the salt in the recipe but the next day the flavor of the spices were more noticeable. This recipe is a keeper. I got 4 doz. cookies using my #50 cookie scoop.

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ChrisF August 14, 2004
Zucchini Raisin Cookies