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Zucchini Lemon Drop Cookies

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“I haven't made these yet, but they sound so good it won't be long.”
READY IN:
28mins
SERVES:
15
YIELD:
2 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

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

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