ZUCCHINI LEMON DROP COOKIES
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
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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