Zucchini Lemon Drop Cookies

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

• Ready In: 28 mins
• Serves: 15
• Yields: 2 1/2 dozen

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1  cup sugar
• 1  egg
• 1  cup  finely shredded zucchini
• 1 1⁄2 teaspoons  finely grated and chopped lemons, rind of
• 2  cups 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 or 1⁄2 cup pecans

• Lemon glaze

• 2  cups confectioners' sugar
• 3  tablespoons lemon juice

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.