Zucchini Cookies

FOR CARROT COOKIES, substitute carrots for zucchini.

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup margarine or butter, softened
• 2 eggs
• 2 1/2 cups flour
• 1 1/2 cups shredded zucchini
• 1/2 cup chopped nuts
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 2 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• LEMON FROSTING:
• 3 cups powdered sugar
• 1/4 cup butter, softened
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 1 tablespoon water

Directions

Heat oven to 375. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool. Frost w/ lemon frosting (below). Makes 5 doz., 85 calories per cookie.

Lemon Frosting: Mix sugar, butter and lemon peel. Beat in lemon juice and water, adding more water if necessary.

Submitted 6/13/05.
Source: Betty Crocker's Cookbook
Submitted By: Jennifer
jkwst6+@pitt.edu
Zucchini Cookies