Lemon Zucchini Cookies
|Unpeeled zucchini||1 Cup (16 tbs), grated|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Grated lemon peel||1 Teaspoon|
|Walnuts||1 Cup (16 tbs), chopped|
Grate zucchini and sift flour with salt and baking powder.
Cream together butter and sugar.
Beat in egg and lemon peel.
Stir in flour until dough is smooth, then blend in zucchini and nuts.
Drop from rounded teaspoon onto greased cookie sheet in mounds about 1 1/2 inches across and 1/2 inch thick.
Bake at 375°F 15 to 20 minutes.
Cookies brown only lightly.
While hot, drizzle with Lemon Frost, if you wish.
Cool on wire racks.