Best Glazed Lemon Zucchini Cookies Recipes

GLAZED LEMON ZUCCHINI COOKIES

Steps:

• 1. preheat oven to 375. coat baking sheets with cooking spray.
• 2. in a medium bowl, cream together butter and sugar, until light and fluffy.
• 3. beat in egg, lemon juice, and lemon peel. stir in flour, baking powder, and salt just until dry ingredients are mixed in. stir in zucchini and nuts.
• 4. drop by rounded teaspoonfuls 2 inches apart onto baking sheets. bake 12-15 minutes, until cookies are golden brown around the edges.
• 5. its easy to top these with a homemade glaze. simply combine 1/2 cup confectioners sugar with 2 teaspoons fresh lemon juice then drizzle the glaze over the cooled cookies.

GLAZED LEMON-ZUCCHINI COOKIES

Steps:

• Preheat oven to 350. Line two pans with parchment paper. 1.Cream butter and sugar and salt together in bowl of mixer. Add in egg, mix, scrape down again. Add zest, juice, essence and mix. 2. Add sifted dry ingredients to the mixer and run until just combined. Scrape down. 3. Add in zucchini. Mix until all ingredients are well-combined. 4. Drop by rounded spoonfuls just larger than a quarter. Remember, give them a little space, as they will spread. Bake for 15-20 minutes, depending on how you like your cookies. They shouldn't brown at all. While cookies are baking, combine juice, salt, and oil (or butter) in a bowl. Slowly add in confectioner's sugar, beating after every addition to prevent lumps. If it is too thick (it should leave a coat of glaze on the cookie) thin with more lemon juice. When cookies are done (if you don't trust yourself, the toothpick trick works...after all, it is just like cake or a muffin, just in cookie form), remove from oven and allow to cool. When cooled, dip each cookie, top side down, into the glaze. Allow excess to drip off and set unglazed side down on parchment and let sit until dry...or not. Unless you live in a dry climate, store these in an air-tight container in a single layer.