So I wanted to make something sweet with squash, in addition to the acorn squash dessert that I posted a while back. (http://kitchenpsycho.weebly.com/1/post/2011/01/a-warm-dessert-on-a-chilly-night.html)
I found this recipe for Zucchini Cookies on AllRecipes.com, but I wanted chocolate and cranberries instead of raisins. Not too shabby! They're very cake-ey and soft. I think next time, I'll just leave out the cloves. Not too impressed with the flavor in these cookies... Otherwise, great result!
Chocolate & Cranberry Zucchini Cookies
1/2 cup margarine, softened
1 cup white sugar
1 cup grated zucchini
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup dried cranberries
1/2 teaspoon ground cloves
- In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, cocoa, baking soda, salt and cinnamon and cloves; stir into the zucchini mixture. Mix in cranberries. Cover dough and chill for at least 1 hour or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.