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Add a photoServings: 12
Ingredients
- 3/4 c. Butter
- 3/4 c. Granulated Sugar
- 1 whl Egg
- 1 tsp Fresh Lemon Juice
- 2 c. All-purpose Flour, sifted
- 1 tsp Baking Pwdr
- 1/2 tsp Salt
- 1 c. Zucchini, grated
- 1 c. Walnuts, minced
- 1 1/2 Tbsp. Fresh Lemon Juice
- 1 c. Confectioner's Sugar
Directions
- Membership. Today's offering is another way to utilize those zucchini which everyone keeps giving you.
- It makes a fantastic dessert or possibly snack, so double the batch and get baking!
- them all!
- In a large mixing bowl, cream butter and sugar. Beat in egg and lemon juice till light and fluffy.
- Stir in sifted flour, baking pwdr, and salt till smooth. Stir in zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheet.
- Bake in a pre-heated 375-F degree oven for 15 to 20 min. Meanwhile, prepare icing by combining lemon juice and confectioner's sugar in a small bowl, stirring to blend.
- Remove from cookie sheet to cold on a wire rack and drizzle lightly with icing while the cookies are still hot. Store in an airtight container for up to a week.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 301 | |
| Calories from Fat 130 | 43% |
| Total Fat 14.96g | 19% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 290mg | 12% |
| Potassium 79mg | 2% |
| Total Carbs 39.52g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 22.71g | 15% |
| Protein 3.53g | 6% |
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