-COOKIE-
3/4 c Butter
3/4 c Granulated Sugar
1 Whole Egg
1 ts Fresh Lemon Juice
2 c All-purpose Flour; sifted
1 ts Baking Powder
1/2 ts Salt
1 c Zucchini; grated
1 c Walnuts; chopped
-ICING-
1 1/2 tb Fresh Lemon Juice
1 c Confectioner’s Sugar
At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Today’s offering is another way to utilize those zucchini that
everyone keeps giving you.
It makes a fantastic dessert or snack, so double the batch and get baking!
Thank you to Recipe-a-Day Member Janni for today’s featured cookie recipe.
Thanks also to all Recipe-a-Day members who took the time to send in a
recipe this month. We’re just sorry we won’t have an opportunity to publish
them all!
In a large mixing bowl, cream butter and sugar. Beat in egg and lemon juice
until light and fluffy.
Stir in sifted flour, baking powder, and salt until smooth. Stir in
zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheet.
Bake in a pre-heated 375-F degree oven for 15 to 20 minutes. Meanwhile,
prepare icing by combining lemon juice and confectioner’s sugar in a small
bowl, stirring to blend.
Remove from cookie sheet to cool on a wire rack and drizzle lightly with
icing while the cookies are still warm. Store in an airtight container for
up to a week.
Yields
30 Servings
