Lemon Zucchini Drops

• 12 cup butter or 12 cup margarine, softened
• 1 cup sugar
• 1 egg
• 1 cup finely shredded zucchini
• 1 teaspoon grated lemon, rind of
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 12 teaspoon salt
• 12 cup raisins
• 12 cup chopped walnuts
• 2 cups confectioners' sugar
• 2 -3 tablespoons lemon juice

1. Cream together butter and sugar.
2. Beat in egg, zucchini and lemon peel.
3. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture.
4. Stir in raisins and walnuts.
5. Drop by tablespoonfuls 3 inches apart onto lightly greased baking sheets.
6. Bake at 375 degrees for 8 to 10 minutes, until lightly browned.
7. Remove to wire racks and cool completely.
8. Prepare glaze: Combine confectioners' sugar and enough lemon juice to achieve a thin spreading consistency.
9. Dip the top of each cookie into the glaze or drizzle over cooled cookies.

butter, sugar, egg, zucchini, grated lemon, flour, baking soda, baking powder, ground cinnamon, salt, raisins, walnuts, sugar, lemon juice

Taken from www.food.com/recipe/lemon-zucchini-drops-97759 (may not work)