Lemon Zucchini Drops

Name: Lemon Zucchini Drops
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 large egg, room temperature; 1 cup finely shredded zucchini; 1 teaspoon grated lemon zest; 2 cups all-purpose 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; 2 cups confectioners' sugar; 2 to 3 tablespoons lemon juice

14 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 cup finely shredded zucchini
1 teaspoon grated lemon zest
2 cups all-purpose 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
2 cups confectioners' sugar
2 to 3 tablespoons lemon juice

Directions

1

In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
2

Drop by tablespoonfuls 3 in. apart onto lightly greased
3

. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
4

For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.