* 3/4 cup (1-1/2 sticks) butter, softened * 3/4 cup sugar * 1 egg * 1 teaspoon lemon juice * 1 teaspoon grated lemon peel * 2 cups all-purpose flour * 1 teaspoon baking powder * 1/2 teaspoon salt * 1 cup grated zucchini, unpeeled * 1 cup chopped walnuts
Directions:
1. Preheat the oven to 375°F. 2. Coat cookie sheets with nonstick cooking spray. 3. In a medium bowl, cream together the butter and sugar until light and fluffy. 4. Beat in the egg, lemon juice, and lemon peel. 5. Stir in the flour, baking powder, and salt just until the dry ingredients are mixed in. 6. Stir in the zucchini and nuts. 7. Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets. 8. Bake for 15 to 20 minutes, until cookies are golden around the edges. 9. Remove to a wire rack to cool completely.
GARNISHING TIP: It's easy to top these with a homemade glaze. Simply combine 1/2 cup confectioners' sugar with 2 teaspoons fresh lemon juice then drizzle the glaze over the cooled cookies.
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To talk without thinking is to shoot without aiming.
You probably won't taste the zucchini. I had to make a chocolate zucchini cake in a class once, there was no difference in taste between that and a regular chocolate cake. I just don't see the point though, unless it's to use up extra zucchini.
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oh yes, you must always satisfy the monkey. Strong and Beautiful smells like a monkey
Buttercup wrote: You probably won't taste the zucchini. I had to make a chocolate zucchini cake in a class once, there was no difference in taste between that and a regular chocolate cake. I just don't see the point though, unless it's to use up extra zucchini.
well the thing is, Photo doesn't cook. Unless it's mac and cheese, and i would be afraid to eat that.
I think one reason peole use htings like zuccini and veggie in cakes and cookies... it keeps them moist, and you use less flour.(or so i have hear. I could be wrong)
oh yes, you must always satisfy the monkey. 
