Frosted Zucchini Cookies 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Frosted Zucchini Cookies cont. 1 package (3 ounces) cream cheese, softened 1 teaspoon vanilla extract 2 cups confectioners' sugar In a large mixing 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. Remove to wire racks to cool completely. In a small mixing bowl, cream butter, cream cheese and Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

	Frosted Zucchini Cookies vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cookies. Yield: about 5 dozen. Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008