Peanut Butter Drops Recipe

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Shredded zucchini is the ingredient that sets these peanut butter cookies apart from others. The soft moist treats from Patricia Teller of Lewiston, Idaho have a sweet price-just 5 cents a cookie.

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Peanut Butter Drops Recipe

Prep/Total Time: 30 min.

Yield: 33 Servings

15 15 30

Ingredients

1 cup shortening
1 cup chunky peanut butter
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup shredded peeled zucchini
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Directions

In a bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 12-15 minutes or until lightly browned. Cool on wire racks. Yield: 5-1/2 dozen.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional Facts 1 serving (2 each) equals 183 calories, 10 g fat (2 g saturated fat), 13 mg cholesterol, 141 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Peanut Butter Drops in Quick Cooking September/October 1998, p37