Wednesday, September 1, 2010


Is your garden still overflowing with zucchini, like mine?

(Recipe from Betty Crocker)

3/4 C. soft butter
1 ½ C. sugar
2 eggs
1 C. grated/pureed Zucchini
1 C. chopped pecans
2 t. lemon zest
1 t. salt
2 ½ C. all purpose flour
2 t. baking soda

1. Preheat the oven to 350 degrees.
2. Lightly oil a cookie sheet, spray with cooking spray or line with parchment paper.
3. Combine all ingredients and mix until they make a dough.
4. Scoop dough onto the prepared cookie sheet in 1 inch balls.
5. Bake for 10-12 minutes. Remove from oven and let stand to cool for approximately 15 minutes.
6. When cool, drizzle with glaze. (see recipe below)

2 C. powdered sugar
juice of 1 lemon (1/4 C.)
1 t. vanilla

Mix all together. After cookies have cooled, drizzle the glaze on top of each cookie.

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1 comment:

Unknown said...

This has got to be one of the most tasty ways to take care of that extra zucchini that is so prevalent at this time of year. Thanks for sharing, Mindi.

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