1/2 cup butter, softened
1 cup sugar
1 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

In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini. Stir in raisins and walnuts. Cover and refrigerate for 2 hours. Drop by heaping teaspoonfuls 2-inches apart onto lightly greased baking sheets.

Bake at 375°F for 12-15 minutes or until lightly browned. Remove to wire racks.

FROSTING:

1/4 cup butter, softened
1 package (3 oz.) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar

In a small mixing bowl, cream butter, cream cheese and vanilla. Gradually beat in confectioners’ sugar. Frost the cooled cookies.

Yield: about 5 dozen.

Submitted by: Elaine Cox