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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.

Ingredients Edit

Directions Edit

  1. Cream butter and sugar until fluffy then add egg and zucchini and blend well.
  2. Add dry ingredients and mix until well blended.
  3. Mix raisins and nuts and stir into dough and drop by spoonfuls onto well-greased cookie sheet.
  4. Bake at 375 °F for 15 minutes.
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