Give these refreshing lemon zucchini drops a try!
Ingredients
1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 cup finely shredded zucchini
1 teaspoon grated lemon zest
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
LEMON GLAZE:
2 cups confectioners’ sugar
2 to 3 tablespoons lemon juice
Directions
-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.
-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.
-For glaze, combine confectioners’ sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.
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