Lemon-Zucchini Cookies
.
Yield
72 servingsPrep
30 minCook
20 minReady
50 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | cup |
zucchini
shredded, unpeeled |
|
| ¾ | cup |
butter
|
|
| 1 | cup |
walnuts
chopped |
|
| 1 | cup |
powdered sugar
|
|
| 1 ½ | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
lemon zest
grated |
|
| 237 | ml |
zucchini
shredded, unpeeled |
|
| 177 | ml |
butter
|
|
| 237 | ml |
walnuts
chopped |
|
| 237 | ml |
powdered sugar
|
|
| 23 | 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.
