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Confetti Cookies
Source: The following recipe from Vegetable Desserts ~ Beyond Carrot Cake & Pumpkin Pie, by Elisabeth Schafer & Jeannette L. Miller RD, was submitted by Marilyn Helton.

Sweet cookies made with cucumber, carrot, and raisins.

Prep Time: 5 minutes
Cook Time: 17 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 34 servings
Amount Per Serving
Calories 97.9
Total Carbs 13.9 g
Dietary Fiber 0.7 g
Sugars 7.5 g
Total Fat 4.1 g
Saturated Fat 0.6 g
Unsaturated Fat 1.1 g
Potassium 67.9 mg
Protein 1.3 g
Sodium 58.9 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 cup  Margarine, soft, 80% fat
0 3/4 cup  sugar
1 each  eggs
1 tsp  vanilla extract
2 cup  white all purpose flour
2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
2 tsp  ground cinnamon
0 1/4 tsp  ground nutmeg
2 each  Cucumber, fresh, medium
1 cup  shredded carrots
0 3/4 cup  seedless raisins
  1. Preheat oven to 375 degrees F.
  2. Beat together margarine and sugar. Add egg and beat until well blended. Stir in vanilla.
  3. Sift the flour, baking powder, baking soda, cinnamon, and nutmeg into batter; mix thoroughly.
  4. Stir in cucumber, carrots, and raisins.
  5. Drop by teaspoonfuls onto ungreased baking sheet.
  6. Bake for 15 to 17 minutes, or until delicate golden brown.

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