Friday, October 2, 2009

Veggie Drops

My kids love these as a snack. Sometimes I add a small amount of cream cheese frosting for an extra treat. When making these often I scoop out all the dough and then freeze the uncooked dough. When it is frozen I put all the uncooked cookies in a freezer container. I then take them out and bake as needed. They can also be cooked and then frozen just let them defrost in the fridge when you are ready.

Veggie Drops

½ cup butter
¾ cup rapadura sugar or granulated cane sugar
1 egg
½ cup unsweetened applesauce
1 ⅓ cups all purpose flour
1 ⅓ cup whole wheat flour
2 tsp baking powder
¾ tsp cinnamon
¼ tsp nutmeg
2 cups grated veggies*

Optional Additions
½ cup chopped nuts
½ cup chocolate chips
Cream the butter and sugar in a large mixing bowl with a stand or hand mixer. Beat in the egg and applesauce until well blended. Mix together flour, baking powder, cinnamon, and nutmeg in a separate bowl. Alternatively mix butter mixture and carrots into the flour mixture. Beat until well mixed. Scoop tablespoon size drops onto a baking stone or sheet. Bake in a preheated oven at 375° for 12-15 min until lightly browned. Cool on a wire rack, serve slightly warm, store in an airtight container for 3-5 days, or freeze for later use.

*Some good veggies to try
Summer Squash

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