lemon zucchini drops
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!
prep time
15 Min
cook time
10 Min
method
---
yield
3 1/2 dozen
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 1 - egg
- 1 cup shredded zuchii
- 1 teaspoon grated lemon peel
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup rasins or dried cranberries
- 1/2 cup chopped walnuts
- LEMON GLAZE
- 2 cups confectioners' sugar
- 2-3 tablespoons lemon juice
How To Make lemon zucchini drops
-
Step 1In 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.
-
Step 2Drop 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.
-
Step 3For glaze. Combine sugar and enough lemon juice to achive a thin spreading consistency. Spread or drizzle over cooled cookies.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes