When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona
Lemon Zucchini Drops
Lemon Zucchini Drops
Prep Time
20 min
Cook Time
10 min
Yield
about 3-1/2 dozen
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
Directions
- 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.
Nutrition Facts
1 cookie: 99 calories, 3g fat (2g saturated fat), 10mg cholesterol, 89mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein.
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