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Frosted Zucchini Cookies

Friends and family gladly share garden-fresh zucchini with me so I can make and give away many batches of these cookies. I keep shredded zucchini in the freezer so we can enjoy them in winter as well. A cream cheese frosting makes them especially delicious.

30 ServingsPrep: 20 min. + chilling Bake: 15 min./batch + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cloves, optional
1 cup finely shredded zucchini
1 cup raisins
1 cup chopped walnuts
FROSTING:
1/4 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg. Combine the flour, baking soda, cinnamon, salt and cloves if
desired; add to creamed mixture alternately with zucchini, beating
well after each addition. Stir in raisins and walnuts. Cover and
refrigerate for 2 hours.
Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking
sheets. Bake at 375° for 12-15 minutes or until lightly browned.

2 of 2

Frosted Zucchini Cookies (continued)

Directions (continued)

Remove to wire racks to cool completely.
In a small bowl, cream butter, cream cheese and vanilla until fluffy.
Gradually beat in confectioners' sugar until smooth. Frost cooled
cookies. Yield: about 5 dozen.

Nutrition Facts: 1 serving (2 each) equals 181 calories, 8 g fat (4 g saturated fat), 22 mg cholesterol, 139 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.