lemon zucchini drops
(2 ratings)
It's getting to be Zucchini season. I was getting started and using the shredded zuchini that I had frozen in 1 cup bags from last season. I also used dried cranberries instead of rasins in the first batch and they were wonderful!
(2 ratings)
yield
3 1/2 dozen
prep time
15 Min
cook time
10 Min
Ingredients For lemon zucchini drops
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1/2 cbutter softened
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1 csugar
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1egg
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1 cshredded zuchii
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1 tspgrated lemon peel
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2 cflour
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1 tspbaking powder
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1 tspbaking soda
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1/2 tspsalt
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1 tspground cinnamon
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1/2 crasins or dried cranberries
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1/2 cchopped walnuts
- LEMON GLAZE
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2 cconfectioners' sugar
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2-3 Tbsplemon juice
How To Make lemon zucchini drops
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1In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, zuchini and lemon peel. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in rasins/cranberries and nuts.
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2Drop by tablespoonfuls 3 in. apart on lightly greased cookie sheet. Bake 375 for 8-10 min. or until lightly browned. Remove to wire racks to cool.
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3For glaze. Combine sugar and enough lemon juice to achive a thin spreading consistency. Spread or drizzle over cooled cookies.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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