Lemon Zucchini Drops

Ingredients

• 0.5 cup butter softened
• 1 cup sugar 
• 1 large eggs room temperature
• 1 cup zucchini shredded finely
• 1 teaspoon lemon zest grated
• 2 cups flour all-purpose
• 1 teaspoon baking soda 
• 1 teaspoon double-acting baking powder 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon salt 
• 0.5 cup raisins 
• 0.5 cup walnut pieces chopped
• 2 cups powdered sugar 
• 2 tablespoons juice of lemon 

Equipment

• bowl
• baking sheet
• oven

Directions

1. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest.
2. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
3. Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets.
4. Bake at 375° for 8-10 minutes or until lightly browned.
5. Remove to wire racks to cool.
6. For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency.
7. Spread or drizzle over cooled cookies.