Zucchini Lemon Drop Cookies Recipes

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LEMON ZUCCHINI DROPS

Always looking for something new to do with zucchini...these are very good...you would never know they have zucchini in them..they are like a soft sugar/ lemon hint cookie....Delicious!!!!!

Provided by Nancy Adinolfi

Categories     Cookies

Time 50m

Number Of Ingredients 16



Lemon Zucchini Drops image

Steps:

  • 1. In a large bowl cream butter and sugar until light and fluffy. Beat in egg, zucchini, and lemon peel. Combine the flour, baking soda, baking powder, cinnamon and salt. Gradually add to the creamed mixture and mix well. Stir in walnuts and raisins if used. Drop by Tbsp 3 inches apart onto lightly greased baking sheet. Bake at 375 degree for 8 to 10 minutes until lightly browned. Remove to wire rack to cool. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies. Yield: 3 ½ dozen cookies.

1/2 c butter softened
1 c sugar
1 egg
1 c finely chopped zucchini
1 tsp grated lemon peel
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
OPTIONAL
1/2 c raisins
1/2 c chopped walnut
LEMON GLAZE
2 c confectioners' sugar
2 -3 Tbsp lemon juice
1 tsp vanilla
add a little water for drizzle consistency

ZUCCHINI LEMON DROP COOKIES

Make and share this Zucchini Lemon Drop Cookies recipe from Food.com.

Provided by bayou-mimi

Categories     Drop Cookies

Time 28m

Yield 2 1/2 dozen, 15 serving(s)

Number Of Ingredients 14



Zucchini Lemon Drop Cookies image

Steps:

  • Preheat oven to 375°.
  • In a mixing bowl, cream the butter and sugar.
  • Beat in the eggs, zucchini and lemon peel.
  • In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
  • Stir in the raisins and nuts.
  • Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
  • Bake for 8-10 minutes or until lightly browned.
  • Remove to wire racks to cool.
  • For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency.
  • Spread or drizzle over cooled cookies.

Nutrition Facts : Calories 276.4, Fat 9.2, SaturatedFat 4.3, Cholesterol 30.4, Sodium 235.9, Carbohydrate 47.1, Fiber 1.1, Sugar 32.2, Protein 3.1

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 1/2 teaspoons finely grated and chopped lemons, rind of
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts or 1/2 cup pecans
2 cups confectioners' sugar
3 tablespoons lemon juice

ZUCCHINI COOKIES

These are moist spicy cookies!

Provided by Marian

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 36

Number Of Ingredients 10



Zucchini Cookies image

Steps:

  • In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
  • Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 13.4 g, Cholesterol 5.2 mg, Fat 2.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 99.3 mg, Sugar 5.7 g

½ cup margarine, softened
1 cup white sugar
1 egg
1 cup grated zucchini
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 cup raisins

LEMON ZUCCHINI COOKIES

Make and share this Lemon Zucchini Cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 25m

Yield 4 dozen

Number Of Ingredients 11



Lemon Zucchini Cookies image

Steps:

  • combine flour, baking powder and salt.and set aside.
  • cream butter and sugar, beat in egg and lemon rind.
  • stir in flour mixture till smooth.
  • stir in zucchini mixture and nuts.
  • drop by rounded tspful on greased cookie sheet.
  • bake at 375* for 15-20 minutes.
  • drizzle with lemon glaze while still warm.
  • to prepare GLAZE:.
  • mix glaze ingredients until smooth.

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup sugar
1 large egg, beaten
1 grated lemon, rind of
1 cup shredded zucchini
1 cup chopped walnuts
1 cup powdered sugar
1 1/2 tablespoons lemon juice

LEMON ZUCCHINI COOKIES

I saw this recipe on a recent episode of Mr. Food and thought it looked very good. I haven't prepared this recipe yet.

Provided by Shellbelle

Categories     Dessert

Time 20m

Yield 3 dozen

Number Of Ingredients 10



Lemon Zucchini Cookies image

Steps:

  • Preheat oven to 375°F Coat cookie sheets with nonstick cooking spray. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon peel. Stir in the flour, baking powder, and salt just until the dry ingredients are mixed. Stir in the zucchini and nuts. Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 15 to 20 minutes, until cookies are golden around the edges. Remove to a wire rack to cool completely.
  • *Note: Mr. Food topped these with a homemade glaze made of 1/2 cup confectioners sugar and 2 teaspoons of fresh lemon juice combined together and drizzled over the cooled cookies.

Nutrition Facts : Calories 1191.4, Fat 74, SaturatedFat 32.2, Cholesterol 192.5, Sodium 865.5, Carbohydrate 121.1, Fiber 5.4, Sugar 52.1, Protein 17.6

3/4 cup 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

LEMON ZUCCHINI DROPS

When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. -Barbara Franklin, Tucson, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 15



Lemon Zucchini Drops image

Steps:

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

Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 89mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 cup finely shredded zucchini
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
LEMON GLAZE:
2 cups confectioners' sugar
2 to 3 tablespoons lemon juice

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