Lemon Zucchini Drops

From Best of Country Cookies (Reiman Publications) Submitted by Barbara Franklin of Tuscan, Arizona

• Ready In: 13 mins
• Serves: 20
• Yields: 40 cookies

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1  cup sugar
• 1  egg
• 1  cup  finely shredded zucchini
• 1  teaspoon  grated lemon, rind of
• 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
• 2  cups confectioners' sugar
• 2 -3  tablespoons lemon juice

Directions

1. Cream together butter and sugar.
2. Beat in egg, zucchini and lemon peel.
3. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture.
4. Stir in raisins and walnuts.
5. Drop by tablespoonfuls 3 inches apart onto lightly greased baking sheets.
6. Bake at 375 degrees for 8 to 10 minutes, until lightly browned.
7. Remove to wire racks and cool completely.
8. Prepare glaze: Combine confectioners' sugar and enough lemon juice to achieve a thin spreading consistency.
9. Dip the top of each cookie into the glaze or drizzle over cooled cookies.