Lemon Zucchini Cookies
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. butter, softened
2 t. baking powder
1/4 t. salt
1/2 t. vanilla
2 t. lemon juice
1/2 t. nutmeg
1/2 t. cinnamon
1/2 t. ginger
2 eggs
1 1/2 c. shredded zucchini
2 1/2 c. flour (1 c. whole wheat + 1 1/2 c. white flour)
Beat sugars and butter until creamy. Add everything else except eggs, zucchini, and flour. Mix really well. Add eggs and zucchini. Mix together. Stir in flour. The dough will be really wet and sticky.
Scoop by rounded tablespoonfuls onto greased cookie sheet. Bake at 375° for 9-11 minutes, until very lightly browned on edges.
Cool and drizzle with lemon glaze. Makes 3-5 dozen.
Lemon Glaze
1/4 c. butter, melted and very warm
1 T. lemon juice
2 c. powdered sugar
Mix together and beat until smooth. Work fast so the butter stays hot. Drizzle over cookies. It will set as it cools.
