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Lemon Zucchini Cookies

34 cup butter, softened
34 cup sugar
1 egg
1 teaspoon lemon juice
1 teaspoon grated lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
12 teaspoon salt
1 cup grated zucchini, unpeeled
1 cup chopped walnuts


Preheat oven to 375F Coat cookie sheets with nonstick cooking spray. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon peel. Stir in the flour, baking powder, and salt just until the dry ingredients are mixed. Stir in the zucchini and nuts. Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 15 to 20 minutes, until cookies are golden around the edges. Remove to a wire rack to cool completely. *Note: Mr. Food topped these with a homemade glaze made of 1/2 cup confectioners sugar and 2 teaspoons of fresh lemon juice combined together and drizzled over the cooled cookies.

Source: www.food.com