Louise's Lemon Zucchini Cookies
A zesty treatfor end of summer squash!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch coarse salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup sugar
- 1 Egg
- 2 tablespoons fresh lemon zest
- 1 cup shredded zucchini
- 1/2 cup chopped walnuts or pecans
Lemon Glaze
- 2 cups confectioners' sugar
- 2 tablespoons lemon zest finely grated
- 1/3 cup freshly squeezed lemon juice
Instructions
- Preheat oven to 375.
- In a separate bowl combine flour, baking powder and salt. Set aside.
- Combine butter and sugar in a mixer, beat until light and fluffy.
- Add egg and mix until incorporated. Add lemon zest, walnuts and zucchini, mix until fully combined.
- With the mixer on low, slowly add the flour mixture to the wet ingredients until all of the flour has been added and is completely mixed in. Do not overbeat.
- Drop by rounded teaspoon onto a prepared cookie sheet and bake for 14-16 minutes, or until edges of cookie are golden.
Lemon Glaze
- Mix lemon juice, lemon zest and confectioners sugar together in a bowl until a smooth, pourable consistency. When the cookies are cooled but still a little war, drizzle the glaze over the cookies while still on the cooling rack (with a sheet pan underneath to catch the drips.)
Notes
A note about fresh lemon juice versus bottled. Bottled lemon juice is a shortcut, but the flavor is not the same and will impart a bitter edge to your glaze. We recommend that you go for real fresh squeezed lemon juice for the best result.
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