Lemon and what?? Zucchini? Zucchini Cookies?
Yup. And they’re spectacular.
Makes about 64 cookies
4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups soft butter
1-1/2 cups sugar
2 eggs beaten
2 teaspoons lemon peel
2 cups shredded zucchini (washed but not peeled)
2 cups chopped pecans
*Lemon Glaze (see below)
Mix the first three (dry) ingredients together
In a separate large bowl, blend butter and sugar and beat in eggs until fluffy
Stir in flour mixture alternating with zucchini
Add lemon peel and pecans
Drop large teaspoon full on baking sheet lined with parchment paper.
Bake at 375 F for 15 – 20 minutes.
While still warm drizzle with * lemon glaze.
* Lemon Glaze
1 cup of icing sugar
2 tablespoons lemon juice. ( May need more as mixture should be runny)
(You may need to double this mixture to do all the cookies, but make one batch at a time.)
To store these properly, freeze what you don’t use right away and take out what you need later. Thaw on counter.