Lemon Zucchini Cookies

I made these this morning and it will be a recipe used over and over.
To
drain excess juice from fine grated zucchini, I pushed a paper towel
on top
of the zucchini and it absorbed it well.

Ingredients:

1/2 c. butter or margarine, softened
1 c. sugar
1 egg
1 c. finely shredded zucchini, drained
1 tsp. grated lemon peel
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp ground cinnamon
1/2 tsp. salt
1/2 c. raisins, optional
1/2 c. chopped walnuts, optional

Directions:

Combine flour, baking soda, baking powder, cinnamon and salt in a
medium
bowl. In a large mixing bowl, cream butter and sugar. Beat in egg,
zucchini
and lemon peel. Gradually add to the creamed mixture. Stir in the
raisins
and walnuts. On a lightly greased cookie sheet, drop by tablespoonfuls
3
inches apart. Bake at 375 degrees for 8-10 minutes or until lightly
browned.
Remove to wire racks to cool.

Lemon Glaze...

Ingredients:

1 1/2 c. confectioners' sugar
3 T. lemon juice

Directions:

Stir lemon juice with enough confectioners' sugar to make icing a
drizzling
consistency. Drizzle over the cooled cookies.

Submitted by: Abbie Balcom of British Columbia


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