LEMON ZUCCHINI DROPS

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Lemon Zucchini Drops image

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

1/2 cup(s) butter softened
1 cup(s) sugar
1 - egg
1 cup(s) shredded zuchii
1 teaspoon(s) grated lemon peel
2 cup(s) flour
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 teaspoon(s) ground cinnamon
1/2 cup(s) rasins or dried cranberries
1/2 cup(s) chopped walnuts
LEMON GLAZE
2 cup(s) confectioners' sugar
2-3 tablespoon(s) lemon juice

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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