|Butter/Margarine||1⁄4 Cup (4 tbs), softened (1/4 Pound Plus 4 Tablespoons)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Flaked unsweetened coconut||3⁄4 Cup (12 tbs)|
|Snipped pitted dates||3⁄4 Cup (12 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Unpared shredded zucchini||2 Cup (32 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Ground cinnamon||1⁄4 Teaspoon|
|Powdered sugar||1 Cup (16 tbs)|
|Finely chopped walnuts||1 Cup (16 tbs)|
In large bowl of an electric mixer, beat the 3/4 cup butter, granulated sugar, and brown sugar until creamy; beat in eggs and 1 teaspoon of the vanilla.
In another bowl, stir together flour, salt, and baking powder; gradually add to butter mixture, blending thoroughly.
Mix in coconut, dates, raisins, and zucchini until well combined.
Spread batter evenly in a greased 10 by 15-inch rimmed baking pan.
Bake in a 350Â° oven for 35 to 40 minutes or until a pick inserted in center comes out clean.
Place on a rack and let cool slightly.
In a small bowl, beat together the 1 tablespoon butter, milk, remaining 1 teaspoon vanilla, cinnamon, and powdered sugar.
Drizzle glaze over warm cookies, then spread evenly; sprinkle walnuts on top.
Let cool completely, then cut into 1 1/2 by 2-inch bars.