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Zucchini Cookies




Source of Recipe


Internet


List of Ingredients




1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup margarine or butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt

LEMON FROSTING:
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water


Recipe



Heat oven to 375. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool. Frost w/ lemon frosting (below). Makes 5 doz., 85 calories per cookie.

Lemon Frosting: Mix sugar, butter and lemon peel. Beat in lemon juice and water, adding more water if necessary.

Comments:
FOR CARROT COOKIES, substitute carrots for zucchini.