Lemon Zucchini Drops

1
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!

Rating:

★★★★★ 2 votes

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

How to Make Lemon Zucchini Drops

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.

Printable Recipe Card

About Lemon Zucchini Drops

Course/Dish: Cookies
Hashtag: #zucchini



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