Zucchinilemondropcookies Recipes

LEMON ZUCCHINI COOKIES

Steps:

• Preheat oven to 375°F 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.

LEMON ZUCCHINI DROPS

Steps:

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

ZUCCHINI LEMON DROP COOKIES

Steps:

• Preheat oven to 375°.
• In a mixing bowl, cream the butter and sugar.
• Beat in the eggs, zucchini and lemon peel.
• In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
• Stir in the raisins and nuts.
• Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
• Bake for 8-10 minutes or until lightly browned.
• Remove to wire racks to cool.
• For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency.
• Spread or drizzle over cooled cookies.