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Lemon Zucchini Drops Recipe

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When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft cake-like cookies. We missed every bite when we moved away, so I developed this recipe.

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21 Servings
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon grated lemon peel
2 cups all-purpose 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
2 to 3 tablespoons lemon juice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, zucchini and lemon peel. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° 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. Yield: 3-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 196 calories, 6 g fat (3 g saturated fat), 22 mg cholesterol, 183 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.

Lemon Zucchini Drops published in Best of Country Cookies , p19

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