1/2 cup butter, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon grated lemon peel
2 cups all-purpose 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

In a mixing bowl, cream butter and sugar. Beat in egg, zucchini and lemon peel. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Stir in the raisins and walnuts.

Drop by tablespoonfuls 3-inches apart onto lightly greased baking sheets.

Bake at 375°F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

LEMON GLAZE:

2 cups confectioners’ sugar
2 to 3 tablespoons lemon juice

For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.

Yield: 3-1/2 dozen.

Submitted by: Robin Chase