1 c. grated zucchini
1/2 c. butter
2 c. flour
1/2 tsp. nutmeg
1/2 tsp. baking soda
1 c. nuts
1 c. sugar
1 egg
1 tsp. cinnamon
3/4 tsp. baking powder
3/4 c. crushed pineapple, drained
1 c. raisins

Cream sugar, butter and egg. Add zucchini and pineapple. Stir in dry ingredients, stir in nuts and raisins. On a greased cookie sheet, drop by rounded teaspoonfuls. Bake at 375 degrees for 15 minutes or until no imprint is left when you press on top of cookie lightly. These cookies do not brown on top. While still warm, glaze with a thin powdered sugar, canned milk and vanilla frosting. Dough will keep well for a week if covered and refrigerated.