Zucchini Peanut Drops

Ingredients

• 1 cup margarine
• 1 cup peanut butter
• ½ cup sugar
• 1½ cup recipe increases 1 cup to 1 1/2 cups packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup grated unpeeled raw zucchini
• ½ cup chopped peanuts
• 3 cup sifted flour
• ½ tsp baking powder
• ½ tsp soda
• 1 tsp salt

Method

1. Cream the margarine, peanut butter and sugars until light and fluffy. Add the eggs, one at a time, beating well. Stir in the vanilla, zucchini and peanuts.
2. Sift the dry ingredients; blend into the creamed mixture. Drop the dough by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees 12-15 minutes until lightly browned.

Notes

Fair; not sweet enough (Vera's note suggests increasing the brown sugar to 1 1/2 cups). Substitute any summer squash for zucchini. 4 dozen cookies. From Rosauers (Cookies, Candies CC-39).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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