Ingredients
1/2 cup butter, softened1 cup sugar1 large egg, room temperature1 cup finely shredded zucchini1 teaspoon grated lemon zest2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 cup raisins1/2 cup chopped walnutsLEMON GLAZE:2 cups confectioners’ sugar2 to 3 tablespoons lemon juice
Preparation
In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, combine confectioners’ sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.
