Name: Lemon Zucchini Drops
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1 cup sugar -; 1 large egg, room temperature -; 1 cup finely shredded zucchini -; 1 teaspoon grated lemon zest -; 2 cups all-purpose 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 -; LEMON GLAZE: -; 2 cups confectioners' sugar -; 2 to 3 tablespoons lemon juice -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Zucchini Drops

1. 1/2 cup butter, softened -

2. 1 cup sugar -

3. 1 large egg, room temperature -

4. 1 cup finely shredded zucchini -

5. 1 teaspoon grated lemon zest -

6. 2 cups all-purpose flour -

7. 1 teaspoon baking soda -

8. 1 teaspoon baking powder -

9. 1 teaspoon ground cinnamon -

10. 1/2 teaspoon salt -

11. 1/2 cup raisins -

12. 1/2 cup chopped walnuts -

13. LEMON GLAZE: -

14. 2 cups confectioners' sugar -

15. 2 to 3 tablespoons lemon juice -

How to cook deliciously - Lemon Zucchini Drops

1. Stage

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.

2. Stage

Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

3. Stage

For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.