Lemon Zucchini Drops
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
YIELD: about 3-1/2 dozen.
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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1 large egg, room temperature
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1 cup finely shredded zucchini
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1 teaspoon grated lemon zest
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 cup raisins
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1/2 cup chopped walnuts
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LEMON GLAZE:
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2 cups confectioners' sugar
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2 to 3 tablespoons lemon juice
Directions
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1.
In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
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2.
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.
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3.
For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.
Nutrition Facts
1 cookie: 99 calories, 3g fat (2g saturated fat), 10mg cholesterol, 89mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein.
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