12 July 2012
Lemon Zucchini Drops
I know it weirds some people out to eat desserts with hidden zucchini, & I can promise and explain that you can't even taste it. At all. There's no random crunch and burst of veggie. Not even a hint. The zucchini just makes everything super moist. Moist cookies = win. Remember that chocolate zucchini cake recipe I shared? Delicious. And completely a coincidence that I shared that on this day last year.
If you didn't dive into zucchini baking then, give it a try now. Paired with lemon, these cookies are unstoppable. And not too bad for you either. Recipe found by my mother, over here.
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 cup finely shredded zucchini
• 1 tsp grated lemon peel
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts
(Raisins and walnuts optional. We didn't use any here but I'd like to next time!)
• 2 cups powdered sugar
• One lemon juiced
• 2 tbsp water
Preheat Oven to 375°
• In a large bowl cream butter & sugar until light and fluffy. Beat in egg, zucchini and lemon peel.
• Throw all of your dry into a different bowl. Flour, baking soda, baking powder, cinnamon and salt. Gradually add to wet mixture. This would be the time to add all of your raisins & walnuts.
• Grease cookie sheet if needed. We have no stick air bake pans so I think that makes the greasin difference. Drop heaping spoonfuls 3 inches apart on your cookie sheet. Bake for 8-10 minutes, or until they're brown around the edges. Cool on wire racks or wax paper, whatever you do.
When your last batch is about cool, mix up your glaze. Simply combine the juice, powdered sugar, & water. Use a whisk or whatever fancy utensils you'd like to glaze your cookies.
We have been letting our glaze dry overnight when we make these, but an hour or two would probably do it.