These are soooooo good! So good that my 7 year old, who plugs his nose when he has to swallow vegetables, devours them! I got this recipe from my MIL. I'm sure she doesn't mind that I share it here. These are soft and almost cake-like and are not very sweet. If you have a garden with an over-abundance of zucchini, shred some of it and use for this recipe!
Lemon Zucchini Drop Cookies
Stir together
2 c. apf (all-purpose flour)
1 tsp baking powder
1/2 tsp salt
Cream together
3/4 c. softened butter
3/c c. sugar
Beat in
1 lg egg (egg substitute ok)
1 tsp grated lemon peel
Stir in Flour mixture until incorporated.
Stir in 1 c. grated zucchini
1 c. chopped pecans (optional - if you do add these, toast them first to release their flavor)
Use a small ice cream scoop for uniform drops. Bake at 375 oven, 15-20 minutes or until lightly golden.
Meanwhile, make the frosting:
1 c. powdered sugar
2 Tbls lemon juice (fresh is the best - don't use bottled or it will taste like medicine!)
When cookies are done, immediately spoon a small amount of frosting on top so it coats the top of the cookies. Use the back of the spoon to spread the frosting around. Frosting goes a long way so don't spoon too much on each cookie.
Makes about 3 doz.
Here is a comparison of regular sized lemons and Meyer lemons...Meyer's are much smaller, thinner peel and very juicy. The flavor is out of this world!
This is how cold it is where we live...basil DOES NOT EVER GROW here!!! This is the 2nd year I've tried to grow basil and it just spits out little tiny leaves, shrivels then goes straight to flower. Now, if we lived just 3 miles from here across the freeway, the temperature there is 10 degrees hotter. I see people with huge lemons on their trees and herbs that are growing all over the sidewalk. Sigh....
Look at what's new at my shop! Go get them before they're gone!
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