Raisin Topped Frosted Zucchini Cookies |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 30 |
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Shredded zucchini is the secret ingredient in these nicely spiced cookies topped with cream cheese frosting and a few raisins. I prefer the Mexican vanilla. Ingredients:
1/2 cup butter, softened |
1 cup raw sugar |
1 egg |
2 cups all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cloves |
2 pinches ground nutmeg, or to taste |
3 cups finely shredded zucchini |
1 cup chopped pecans |
frosting |
1 (8 ounce) package cream cheese, softened |
1/4 cup butter, softened |
2 teaspoons vanilla extract |
2 cups confectioners' sugar |
60 raisins, or as needed |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. Beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy; beat in egg.
3. Mix flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl. Stir flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated. Drop batter by the heaping tablespoonful onto the prepared baking sheet, keeping cookies 2 inches apart.
4. Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
5. Beat cream cheese, 1/4 cup butter, and vanilla extract together using an electric mixer in a bowl until smooth. Gradually beat in confectioners' sugar until incorporated.
6. Frost the cooled cookies; top each cookie with 2 raisins.
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