Lemon Zucchini Cookies
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I found this recipe for lemon zucchini cookies at epicurean.com. I have to tell you, that this is now my favorite zucchini recipe. These soft cookies are full of flavor. I love the combination of the lemon and nutmeg. The frosting also adds to the goodness of this cookie.
I did need to add more water than called for the make the frosting the right consistency. I was really surprised at how yummy these turns out and will be adding this to my tried and true file. Delicious! One note on this, you can make them with carrots in place of the zucchini.
These cookies begin like most cookies by creaming butter, sugar, and eggs together. This cookie uses both brown and white sugar. then you add in flour, zucchini, lemon peel, lemon juice, baking powder, nutmeg, and salt. You can also add nuts if you’d like, but I chose not to use them. They bake for 8-10 minutes on an ungreased cookie sheet.
Once the cookies cool, this is where the frosting comes in. It’s make of powdered sugar, butter, lemon peel, lemon juice, and water. It helps bring in even more lemon flavor.
Here is what you need to make the
Lemon Zucchini Cookies
- SUGAR
- BROWN SUGAR
- MARGARINE OR BUTTER
- EGGS
- FLOUR
- ZUCCHINI
- NUTS (I DIDN’T USE NUTS)
- LEMON PEEL
- LEMON JUICE
- BAKING POWDER
- GROUND NUTMEG
- SALT
- POWDERED SUGAR
- WATER
Lemon Zucchini Cookies
Real Mom Kitchen
Ingredients
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup margarine or butter softened
- 2 eggs
- 2 ½ cups flour
- 1 ½ cups shredded zucchini
- ½ cup chopped nuts I didn't use nuts
- 1 tsp grated lemon peel
- 1 Tbsp lemon juice
- 2 tsp baking powder
- 1 tsp ground nutmeg
- ¼ tsp salt
LEMON FROSTING:
- 3 cups powdered sugar
- ¼ cup butter softened
- 1 tsp grated lemon peel
- 1 Tbsp lemon juice
- 1 Tbsp water
Instructions
- 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 3 doz.
- Lemon Frosting: Mix sugar, butter and lemon peel. Beat in lemon juice and water, adding more water if necessary.
- FOR CARROT COOKIES, substitute carrots for zucchini.
