Lemon Zucchini Drops 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: Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Zucchini Drops cont. 2 cups confectioners' sugar 2 to 3 tablespoons lemon juice In a large mixing 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. Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

	Lemon Zucchini Drops Yield: 3-1/2 dozen. Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008