Zucchini Lemon Drop Cookies

• 1/2 cup butter or 1/2 cup margarine, softened
• 1 cup sugar
• 1 egg
• 1 cup finely shredded zucchini
• 1 1/2 teaspoons finely grated and chopped lemons, rind of
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts or 1/2 cup pecans
• Lemon glaze
• 2 cups confectioners' sugar
• 3 tablespoons lemon juice

1. Preheat oven to 375u0b0.
2. In a mixing bowl, cream the butter and sugar.
3. Beat in the eggs, zucchini and lemon peel.
4. In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
5. Stir in the raisins and nuts.
6. Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
7. Bake for 8-10 minutes or until lightly browned.
8. Remove to wire racks to cool.
9. For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency.
10. Spread or drizzle over cooled cookies.

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

Taken from www.food.com/recipe/zucchini-lemon-drop-cookies-102580 (may not work)