 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 21 |
|
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft cake-like cookies. We missed every bite when we moved away, so I developed this recipe. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1 cup finely shredded zucchini |
1 teaspoon grated lemon peel |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 cup raisins |
1/2 cup chopped walnuts |
lemon glaze: |
2 cups confectioners' sugar |
2 to 3 tablespoons lemon juice |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, zucchini and lemon peel. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
2. Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
3. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies. Yield: 3-1/2 dozen.
|
|