LEMON-ZUCCHINI COOKIES
Steps:
- Stir together flour, baking powder and salt; set aside. In large bowl of mixer, cream butter and sugar until light. Beat in egg and peel until fluffy. At low speed or with rubber scraper, stir in flour mixture until dough is smooth. Stir in zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheets. Bake in preheated 375 degree F. oven 15 to 20 minutes or until very lightly browned. While warm, drizzle lightly with Lemon Frost. Cool on racks. LEMON FROST: Mix well 1 cup confectioners' sugar and 1-1/2 tablespoons lemon juice.
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Baig Shah
[email protected]I'm not sure what I did wrong, but my cookies turned out dry and crumbly. Maybe I overbaked them?
Alaa Shishani
[email protected]These cookies are a little too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Naruto Mager
[email protected]I'm not a big fan of lemon desserts, but these cookies were surprisingly good. The zucchini helps to balance out the lemon flavor.
Ram Mahato
[email protected]These cookies are the perfect afternoon snack. They're sweet and satisfying, but they're not too heavy.
Kashif Jan
[email protected]I love the lemon flavor in these cookies. It's so refreshing and summery.
Khuram Jutt
[email protected]These cookies are a great way to use up leftover zucchini. I always have a few zucchinis in my fridge, so it's nice to have a recipe that uses them up.
tino account cece dum
[email protected]I was pleasantly surprised by how good these cookies are. I'm not usually a fan of zucchini in baked goods, but these cookies are an exception.
Bhidzo Titi
[email protected]These cookies are so easy to make, and they taste delicious! I love that they're also a healthier option.
Nellie Neli
[email protected]I've made these cookies twice now, and they're always a hit! My friends and family love them.
Jonathan Cedillo
[email protected]These cookies are fantastic! They're so moist and flavorful, with the perfect balance of lemon and zucchini. I'll definitely be making them again.