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Zucchini-Raisin Cookies

1/2 Cup Vegetable Shortening
1 Cup Sugar
1 Egg - (or egg substitute)
1 Cup Zucchini - shredded & peeled
2 Cups Flour
1 teas. Baking Soda
1 teas. Watkins Cinnamon
1/2 teas. Watkins Baking Powder
1/2 teas. Salt
1/2 teas. Watkins Nutmeg
1/4 teas. Watkins Ground Cloves
1 Cup Raisins

In a large mixing bowl, cream shortening and sugar. Add egg (or substitute) and beat well. Stir in zucchini and set aside. Combine flour, baking soda and cinnamon in another bowl. Add baking powder, salt, nutmeg and cloves. Add dry ingredients to wet ingredients and stir until well mixed. Stir in raisins and drop by rounded teaspoonfuls 2 inches apart on a greased cookie sheet. Bake at 375 degrees F for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to wire cooling racks. Cookies will be cake like, soft and chewy. Makes 36 servings.

Nutritional Information:
Per serving: 87 Calories (kcal); 3g Total Fat; (31% calories from fat); 1g Protein; 14g Carbohydrate; 5mg Cholesterol; 74mg Sodium; trace Fiber

Food Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates

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