Printable | Taste of Home

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
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

Printed from tasteofhome.com Aug 29, 2008

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Frosted Zucchini Cookies cont.

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 vanilla until fluffy.
Gradually beat in confectioners' sugar until smooth. Frost cooled cookies.

Yield: about 5 dozen.