Best Lemon Zucchini Drops Recipes
LEMON ZUCCHINI DROPS
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. -Barbara Franklin, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts. , Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.
Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 89mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON ZUCCHINI DROPS
Always looking for something new to do with zucchini...these are very good...you would never know they have zucchini in them..they are like a soft sugar/ lemon hint cookie....Delicious!!!!!
Provided by Nancy Adinolfi
Categories Cookies
Time 50m
Number Of Ingredients 16
Steps:
- 1. In a large bowl cream butter and sugar until light and fluffy. Beat in egg, zucchini, and lemon peel. Combine the flour, baking soda, baking powder, cinnamon and salt. Gradually add to the creamed mixture and mix well. Stir in walnuts and raisins if used. Drop by Tbsp 3 inches apart onto lightly greased baking sheet. Bake at 375 degree for 8 to 10 minutes until lightly browned. Remove to wire rack to cool. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies. Yield: 3 ½ dozen cookies.
LEMON ZUCCHINI DROPS
It's getting to be Zucchini season. I was getting started and using the shredded zuchini that I had frozen in 1 cup bags from last season. I also used dried cranberries instead of rasins in the first batch and they were wonderful!
Provided by Cindy Klein @Cindr
Categories Cookies
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, zuchini and lemon peel. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in rasins/cranberries and nuts.
- Drop by tablespoonfuls 3 in. apart on lightly greased cookie sheet. Bake 375 for 8-10 min. or until lightly browned. Remove to wire racks to cool.
- For glaze. Combine sugar and enough lemon juice to achive a thin spreading consistency. Spread or drizzle over cooled cookies.
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