Lemon Zucchini Drops

Name: Lemon Zucchini Drops
Ingredients: 12 cup butter or 12 cup margarine, softened; 1 cup sugar; 1 egg; 1 cup finely shredded zucchini; 1 teaspoon grated lemon, rind of; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 12 teaspoon salt; 12 cup raisins; 12 cup chopped walnuts; 2 cups confectioners' sugar; 2 -3 tablespoons lemon juice

14 ingredients

9 steps

Ingredients

12 cup butter or 12 cup margarine, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon grated lemon, rind of
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
12 teaspoon salt
12 cup raisins
12 cup chopped walnuts
2 cups confectioners' sugar
2 -3 tablespoons lemon juice

Directions

1

Cream together butter and sugar.
2

Beat in egg, zucchini and lemon peel.
3

Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture.
4

Stir in raisins and walnuts.
5

Drop by tablespoonfuls 3 inches apart onto lightly greased baking sheets.
6

Bake at 375 degrees for 8 to 10 minutes, until lightly browned.
7

Remove to wire racks and cool completely.
8

Prepare glaze: Combine confectioners' sugar and enough lemon juice to achieve a thin spreading consistency.
9

Dip the top of each cookie into the glaze or drizzle over cooled cookies.