Frosted Zucchini Cookies

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon ground cloves, optional
• 1 cup finely shredded zucchini
• 1 cup raisins
• 1 cup chopped walnuts
• 1/4 cup butter, softened
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours.
2. Drop by heaping teaspoonfuls 2 in. apart onto lightly greased
3. . Bake at 375u0b0 for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely.
4. In a small bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cookies.

butter, sugar, egg, flour, baking soda, ground cinnamon, salt, ground cloves, zucchini, raisins, walnuts, butter, cream cheese, vanilla, sugar

Taken from www.tasteofhome.com/recipes/frosted-zucchini-cookies/ (may not work)