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Lemon Zucchini Drops




Source of Recipe


Internet


List of Ingredients




Makes 68

1/2 cup butter or margarine -- softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon grated lemon peel
2 cups 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
Lemon Glaze
2 cups confectioners' sugar
3 tablespoons lemon juice

In a mixing bowl, cream butter and sugar. Beat in eggs, zucchini and lemon peel.

Combine flour, baking soda, baking powder, cinnamon and salt. Gradually add to the creamed mixture. Stir in the raisins and walnuts. Drop by tablespoonfuls 3-inches apart onto lightly greased cookie sheets.

Bake at 375 degrees 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.


Recipe