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Ingredients
•
1/2 cup butter, softened
•
1 cup sugar
•
1 large egg, room temperature
•
1 cup finely shredded zucchini
•
1 tsp grated lemon zest
•
2 cups all-purpose flour
•
1 tsp baking soda
•
1 tsp baking powder
Method
1. 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.
Lemon Zucchini Drops
Cooking time: 10m – Temperature: 190°C
•
1 tsp ground cinnamon
•
½ tsp salt
•
½ cup raisins
•
½ cup chopped walnuts
For Lemon Glaze:
•
2 cups confectioners' sugar
•
2 to 3 tbs lemon juice
2. Drop by tbs 3 inches apart onto
lightly greased baking sheets. Bake
at 190°C for 8-10 minutes or until
lightly browned. Remove to wire racks
to cool.
3. 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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