Printable | Taste of Home

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:
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

Printed from tasteofhome.com Nov 18, 2008

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Lemon Zucchini Drops cont.

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.