Lumon Zucchini Drops

• Cookies:
• 3/4 cup butter
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon grated lemon peel
• (or 1/2 teaspoon lemon extract)
• 2 cups tall purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon talt
• 1 cup tfinely shredded zucchini
• 1 cup tdd-ins *optional
• ........... pecans, walnuts, raisins, craisins, dried cherries
• Lemon Glaze:
• 1 cup confectioners' sugar
• 1 1/2 tablespoons lemon juice (more or less to personal preference)

1. for Cookies:
2. Sift together flour, baking powder, and salt. Set aside.
3. Chop, or grate, the add-ins if using nuts.
4. Shred the zucchini, and do not drain. Unless the zucchini is unusually juicy, this should not be a problem. Set aside.
5. Preheat oven to 350u0b0F.
6. Cream butter and granulated sugar. Beat in egg and lemon peel or extract.
7. Stir in sifted dry ingredients, then mix in zucchini and any add-ins.
8. Drop by teaspoon onto greased baking sheets; bake for 12 to 17 minutes. (A larger drop size works if time is adjusted) Let cool on pan for 1 minute, then transfer to cooling racks.
9. for Glaze:
10. Mix the glaze ingredients completely, but to whatever consistency you prefer by adding more sugar (gets thick to spatula on) or more juice (gets thin to drizzle).
11. A medium consistency allows you to dip 'n twist to create a fun look. Dip an inverted cookie as far as possible into glaze, then twist while removing.
12. Glaze barely cooled cookies with the lemon glaze. If too warm, the glaze will thin to much on contact. However, a bit of warmth makes the dip 'n twist method slightly easier.

cookies, butter, sugar, egg, lemon, flour, baking powder, salt, zucchini, pecans, lemon glaze, sugar, lemon juice

Taken from www.epicurious.com/recipes/member/views/lumon-zucchini-drops-50091620 (may not work)