Zucchini Lemon Drop Cookies

Total Time
28mins
Prep 20 mins
Cook 8 mins

I haven't made these yet, but they sound so good it won't be long.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. In a mixing bowl, cream the butter and sugar.
  3. Beat in the eggs, zucchini and lemon peel.
  4. In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
  5. Stir in the raisins and nuts.
  6. Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
  7. Bake for 8-10 minutes or until lightly browned.
  8. Remove to wire racks to cool.
  9. For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency.
  10. Spread or drizzle over cooled cookies.

Reviews

(1)
Most Helpful

These were good. I used my microplane and could barely taste the zucchini. The cookies are cake-like and very soft. The glaze made WAY too much so I ended up throwing a lot if it out. The cookies are good with and without the glaze. I skipped the raisins (don't like them in things) but I'm really glad I didn't skip the walnuts. Thanks for sharing! :)

dicentra May 20, 2006

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