Lemon Zucchini Drops

Cindy Klein

By
@Cindr

It's getting to be Zucchini season. I was getting started and using the shredded zuchini that I had frozen in 1 cup bags from last season. I also used dried cranberries instead of rasins in the first batch and they were wonderful!


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Comments:

Serves:

3 1/2 dozen

Prep:

15 Min

Cook:

10 Min

Ingredients

1/2 c
butter softened
1 c
sugar
1
egg
1 c
shredded zuchii
1 tsp
grated lemon peel
2 c
flour
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1 tsp
ground cinnamon
1/2 c
rasins or dried cranberries
1/2 c
chopped walnuts

LEMON GLAZE

2 c
confectioners' sugar
2-3 Tbsp
lemon juice

Directions Step-By-Step

1
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, zuchini and lemon peel. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in rasins/cranberries and nuts.
2
Drop by tablespoonfuls 3 in. apart on lightly greased cookie sheet. Bake 375 for 8-10 min. or until lightly browned. Remove to wire racks to cool.
3
For glaze. Combine sugar and enough lemon juice to achive a thin spreading consistency. Spread or drizzle over cooled cookies.

About this Recipe

Course/Dish: Cookies
Hashtag: #zucchini