LEMON-ZUCCHINI COOKIES

(Soft cookies. I made them a bit bigger and probably used a bit more zucchini.)

 

2 cups flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter or margarine
¾ cup sugar
1 egg, beaten
1 teaspoon (or more) grated lemon peel
1 cup shredded unpeeled zucchini
1 cup chopped walnuts

Lemon Frost (recipe follows)

 

Stir together flour, baking powder and salt; set aside. In 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 teaspoonfuls on greased cookie sheets. Bake in preheated 375 degree F. oven 15 to 20 minutes or until very lightly browned. While warm, drizzle lightly with Lemon Frost. Cool on racks. Makes 72 to 84. 

LEMON FROST: Mix well 1 cup confectioners’ sugar and 1-1/2 tablespoons lemon juice.