Lemon zucchini drops (Cookies)

 

About 3 dozens

• ½ cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 cup finely shredded zucchini
• 1 teaspoon grated lemon peel
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup raisins
• ½ cup chopped walnuts

Lemon glaze

• 2 cups confectioners' sugar
• 2 to 3 tablespoons lemon juice

1. In a mixing bowl, cream butter and sugar ; beat in egg, zucchini and lemon peel.
2. Combine flour, baking soda, baking powder, cinnamon and salt ; gradually add to the creamed mixture.
3. Stir in the raisins and walnuts ; drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets.
4. Bake at 375F for 8-10 minutes or until lightly browned ; remove to wire racks to cool.
5. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency ; spread or drizzle over cooled cookies.

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