Zucchini Cookies

1½ cups flour
1 cup sugar
½ teaspoon Baking Soda
½ teaspoon salt
¼ teaspoon nutmeg
¾ teaspoon cinnamon
¾ cup shortening
1 egg
1 cup grated zucchini
1¾ cups quick oats

Frosting
½ cup butter, softened
3 Tablespoons milk
2 teaspoons vanilla
3-4 cups powdered sugar

Preheat oven to 400 degrees F.  Combine flour, sugar, baking soda, salt, nutmeg and cinnamon together in a large bowl and stir to combine ingredients well. Cut in shortening. Beat in egg until well combined. Add zucchini and oats and beat until evenly mixed in.

Spoon drops of cookie dough onto greased cookie sheet.  Bake at 400 degrees F for 8-10 minutes. Let cool.

Frosting: Cream butter in a medium bowl. Add remaining ingredients and beat until smooth. Add more milk and/or powdered sugar until desired consistency is reached. Frost cookies once they are completely cooled and sprinkle the tops with a little nutmeg.

Recipe  and Image Source:   http://www.chef-in-training.com/2014/07/zucchini-cookies/

DIY Basic Cookie Mix + 3 Yummy and Easy Cookie Variations

These recipes came from one of my many Gooseberry Patch Cookbooks. Their recipes are always tried and true country favorites and so delicious! As the name of the cookie mix implies, the mix makes a great gift.

THE MIX: Kate's Cheerful-Giver Basic Cookie Mix
8 1/2 c. flour
2 c. brown sugar
2 c. sugar
1 3/4 c. dry milk powder
3 T. baking powder
1 1/2 t. salt
3 1/2 c. shortening (one that doesn't need refrigeration)

Combine first six ingredients in large bowl. Using two knives or a pastry blender, cut in shortening until mixture is crumbly. Store in an airtight container 8-10 weeks in refrigerator. For slightly longer storage, store mix in freexer. Yields about 17 cups of mix.

OPTION #1: Grandma's Gran-Oatey Cookies
2 1/2 c. cookie mix
2 T. brown sugar
1 t. cinnamon
1/2 t. nutmeg
2 eggs
1/2 c. milk
1 t. vanilla
3/4 c. oatmeal
1/2 c. granola

Mix together cookie mix, brown sugar, cinnamon and nutmeg. Beat in eggs, milk and vanilla. Add oatmeal and granola. Let stand for 15 minutes to allow oatmeal and granola to absorb moisture. Bake at 350 for 9 to 11 minutes on greased baking sheet. Cook on wire rack.

OPTION #2: Lunch-Pail Peanut-Butter Cookies
3 c. cookie mix
3/4 c peanut butter
1 egg
1 T. water
3 T. brown sugar
1 t. vanilla
1/2 c. unsalted peanuts, chopped
1/2 t. cinnamon (optional)

Mix all ingredients together. Drop by teaspoonfuls on an ungreased baking sheet. Make criss-cross pattern with tines of fork on each cookie. Bake 10-12 minutes at 375 or until light golden brown. Cook on wire racks.

OPTION #3: Two-Times Chocolate Chippers
3 c. cookie mix
1/4 c. milk
1 egg
1 t. vanilla
2 oz. unsweetened chocolate, melted and cooled
1/2 c. semisweet chocolate chips
1/2 c. nuts, chopped

Mix together cookie mix, milk, egg and vanilla. Stir in melted chocolate, chips and nuts. Drop by teaspoonfuls onto a greased baking sheet. Bake at 350 for 9 to 11 minutes or until done. Cool on wire racks.