Zucchini Cookies with Lemon Frosting

Submitted by: Elizabeth Brown Thums
from 1987 Betty Crocker cookbook, these cookies were absolutely delicious! the lemon frosting added to the zucchini flavor....

Preparation time:
Cooking time:

Dietary guidance: v 

Ingredients

COOKIES:
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. butter, softened
2 eggs
2 1/2 c. flour
1 1/2 c. shredded zucchini (about 1 med.)
1/2 c. chopped nuts (optional)
1 tsp. grated lemon peel
1 T. lemon juice
2 tsp. baking pwdr.
1 tsp. nutmeg
1/4 tsp. salt

FROSTING:
3 c. powdered sugar
1/4 c. butter, softened
1 tsp. grated lemon peel
1 T. lemon juice
1 T. water

Method

COOKIES:

let butter soften about 30 min.

Heat oven to 375 degrees. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 in. apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 - 10 minutes; cool. Frost.

FROSTING:

Mix powdered sugar, butter and lemon peel. Beat in lemon juice and water. If necessary, stir in additional water, 1 tsp. at a time, until it is of spreading consistency.

(may also substitute shredded carrot for zucchini)

Makes about 5 dozen cookies. 85 calories per cookie

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