Zucchini Lemon Drop Cookies

Recipe by bayou-mimi
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READY IN: 28mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°.
  • In a mixing bowl, cream the butter and sugar.
  • Beat in the eggs, zucchini and lemon peel.
  • In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
  • Stir in the raisins and nuts.
  • Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
  • Bake 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.
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