GLAZED LEMON-ZUCCHINI COOKIES

GLAZED LEMON-ZUCCHINI COOKIES image

Categories Cookies

Number Of Ingredients 19

Wet ingredients:
4 oz Butter (1 stick. Substitute 1/2 C olive oil if you want to change up the recipe)
1 C Granulated Sugar
1/2 t Sea Salt
1 ea Egg
2T Lemon Juice, fresh
1/4t lemon essence or lemon oil
Zest of two lemons
1-1/2 C Zucchini, grated
Dry Ingredients - sift together
2-1/3 C Flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Glaze
3 T Lemon Juice
1 t olive oil or melted butter
1 pinch salt
Optional: 5 turns of fresh ground black pepper
2 C Confectioners sugar

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.