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5 from 1 vote

Lemon Zucchini Cookies

Calories
Author Laura

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.