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Lemon-Zucchini Cookies

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Submitted by donaldhp

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YIELD

72 servings

PREP

30 min

COOK

20 min

READY

50 min

Ingredients

2 473
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¾ 177
CUP ML SUGAR
1 1
EACH EACH EGGS
beaten
1 5
TEASPOON ML LEMON ZEST
grated
1 237
CUP ML ZUCCHINI
shredded, unpeeled
¾ 177
CUP ML BUTTER
1 237
CUP ML WALNUTS
chopped
1 237
1 ½ 23
TABLESPOONS ML LEMON JUICE

Directions

Stir together flour, baking powder and salt: set aside.

In a large bowl of mixer cream butter and sugar until light.

Beat in egg and peel until fluffy.

At low speed or with rubber scraper stir in flour mixture until dough is smooth.

Stir in zucchini and walnuts.

Drop by rounded teaspoons on greased cookie sheets.

Bake in preheated 375℉ (190℃) oven 15 to 20 minutes or until very lightly browned.

While still warm drizzle with Lemon Frosting.

Cool on rack.

For frosting mix powdered sugar and lemon juice together.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

This recipe worked well - next time I make it I will add an extra 1/2 cup of zucchini and an extra teaspoon of lemon zest. My batch as per the above only yielded 2 dozen.

 

 

Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 56 49% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 31mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 1%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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