Pineapple Zucchini Cookies 

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These Pineapple Zucchini Cookies are a delightful treat that combines the natural sweetness of pineapple with the subtle freshness of zucchini. Perfect for any occasion, these cookies are soft, moist, and bursting with flavor. 

Basic Cookie Recipe Ingredients 

  • 1/2 cup butter 
  • 2/3 cup brown sugar 
  • 1/4 cup granulated sugar 
  • 1/2 teaspoon salt 
  • 1 teaspoon of brown sugar extract or Madagascar vanilla extract 
  • 2 large eggs 
  • 1/2 teaspoon baking soda 
  • 2 3/4 cups all-purpose flour 

Additional Ingredients 

  • 1 cup grated zucchini, drained 
  • 1 cup crushed pineapple, drained 
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon nutmeg 
  • 1/2 cup chopped nuts (optional) 
  • 1/2 cup raisins (optional) 

Instructions 

  1. Heat the Oven:  
  • Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. 
  1. Prepare the Zucchini and Pineapple:
  • Grate the zucchini and drain it well, pressing out any excess moisture.
  • Drain the crushed pineapple thoroughly to avoid extra liquid in the batter. 
  1. Mix the Wet Ingredients:  
  • In a mixing bowl, beat the butter, brown sugar, and white sugar until the mixture is light and fluffy. 
  • A Incorporate the eggs individually, making sure to beat thoroughly after adding each one.  
  • Stir in the brown sugar flavor or Madagascar vanilla. 
  1. Combine the Dry Ingredients:  
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. 
  1. Mix Wet and Dry Ingredients:  
  • Slowly incorporate the dry ingredients into the wet mixture, stirring until just blended. 
  1. Add Zucchini and Pineapple:  
  • Gently incorporate the grated zucchini and crushed pineapple into the mixture. 
  • If desired, mix in the chopped nuts and raisins. 
  1. Shape the Cookies:  
  • Spoon rounded tablespoons of dough onto the lined baking sheet, ensuring they are spaced approximately 2 inches apart. 
  1. Bake:  
  • Place in the preheated oven and bake for 12-15 minutes, until the edges turn golden brown and the cookies are firm. 
  1. Cool:  
  • Let the cookies rest on the baking sheet for a few minutes before moving them to a wire rack to cool completely. 

Conclusion 

These Pineapple Zucchini Cookies are a unique and tasty twist on traditional cookies. The combination of pineapple and zucchini adds a delightful freshness, while the spices and optional add-ins provide depth and texture. Perfect for sharing or enjoying as a treat, these cookies are sure to be a hit with everyone who tries them. Enjoy! 

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