ZUCCHINI LEMON DROP COOKIES

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Zucchini Lemon Drop Cookies image

Make and share this Zucchini Lemon Drop Cookies recipe from Food.com.

Provided by bayou-mimi

Categories     Drop Cookies

Time 28m

Yield 2 1/2 dozen, 15 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 1/2 teaspoons finely grated and chopped lemons, rind of
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts or 1/2 cup pecans
2 cups confectioners' sugar
3 tablespoons lemon juice

Steps:

  • Preheat oven to 375°.
  • In a mixing bowl, cream the butter and sugar.
  • Beat in the eggs, zucchini and lemon peel.
  • In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
  • Stir in the raisins and nuts.
  • Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
  • Bake for 8-10 minutes or until lightly browned.
  • Remove to wire racks to cool.
  • For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency.
  • Spread or drizzle over cooled cookies.

Nutrition Facts : Calories 276.4, Fat 9.2, SaturatedFat 4.3, Cholesterol 30.4, Sodium 235.9, Carbohydrate 47.1, Fiber 1.1, Sugar 32.2, Protein 3.1

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