Friday, July 01, 2005
Lemon-Zucchini Drops(Adapted from KACC)
3/4 cup butter, softened
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1 1/2 cups unpeeled grated zucchini
3 1/4 to 3 1/2 cups all-purpose flour
2 tablespoons grated lemon zest
1 1/2 cups raisins (I used dried cranberries)
1 1/2 cups chopped walnuts
2 cups confectioners' sugar
2 tablespoons fresh lemon juice
3 to 4 tablespoons milk or cream
Preheat the oven to 375. Line two baking sheets with a silpat or parchment.
In a medium bown, cream together the butter, sugar, baking powder, baking soda, cinnamon and salt until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the zucchini.
Add the flour, lemon zest and your add ins (raisins, walnuts or whatever you like) and stir well. Drop the dough by tablespoonfuls onto the prepared sheets. KA suggestions you try one cookie alone and see how much it spreads - if you want a thicker cookie than it produces add a little more flour. That is why there is a small range in the flour amount.
Bake for 10 to 12 minutes until they spring back when gently touched in the center. Remove sheets from the oven and let set for about 3 minutes. Gently move cookies to a rack to cool completely.
For the glaze:
Place the sugar in a small mixing bowl, and stir in the lemon juice. Add the cream or milk, a little at a time, to thin out the glaze as much as you like. Spread the cookies with the mixture and allow them to set for one hour to harden.