- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup margarine or butter, softened
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 cups shredded zucchini (about 1 medium)
- 1/2 cup chopped nuts (optional)
- 1 tsp. grated lemon peel
- 1 tbsp. lemon juice
- 2 tsp. baking powder
- 1 tsp. ground nutmeg
- 1/4 tsp. salt
Heat oven to 375 degrees. Mix sugars, margarine and eggs. Stir in remaining ingredients except Lemon frosting ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 to 10 minutes; cool. Frost with Lemon Frosting. About 5 dozen cookies; 85 calories per cookie.
Mix powdered sugar, margarine and lemon peel. Beat in lemon juice and water. If necessary, stir in additional water, 1 teaspoon at a time, until of spreading consistency.
3 cups powdered sugar
1/4 cup margarine or butter, softened
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 tbsp. water
Carrot Cookies: Substitute shredded carrots for the zucchini.