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zucchini lemon drop cookies


i haven't made these yet, but they sound so good it won't be long.


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  1. Preheat oven to 375
  2. In a mixing bowl
  3. Cream the butter and sugar
  4. Beat in the eggs
  5. Zucchini and lemon peel
  6. In another bowl combine the flour
  7. Baking soda
  8. Baking powder
  9. Cinnamon and salt
  10. Gradually add the dry mixture to the creamed mixture
  11. Stir in the raisins and nuts
  12. Drop by tablespoon 3 inches apart onto lightly greased cookie sheets
  13. Bake for 8-10 minutes or until lightly browned
  14. Remove to wire racks to cool
  15. For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency
  16. Spread or drizzle over cooled cookies

Step 11

Total Time in Minute 28

Ingredients Count 14

cooking zucchini lemon drop cookies

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Rind of


Baking soda

Baking powder

Ground cinnamon




"confectioners sugar"

Lemon juice

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