Ingredients:
1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
1 eggs
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
2 cups confectioners’ sugar
3 tablespoons lemon juice
Directions:
Preheat oven to 375F.
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.
Servings: Serve
Time preparation: 20 min.
Time total: 28 min.