LEMON-ZUCCHINI COOKIES
(Soft delicate cookies-Makes 72 to 84)
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2 Cups flour
1 teasp. baking powder
1/2 teasp. salt
3/4 cup butter or margarine
1 egg, beaten
1 teasp. (or more, by your taste) grated lemon PEEL
1 Cup shredded UNpeeled zucchini
1 Cup chopped walnuts (or pecans)
Lemon Frosting: (Recipe Follows) *Squeeze juice from grated lemon (above)
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Stir together flour, baking powder and salt; set aside. In a large bowl of a mixer, cream butter and sugar until light. Beat in egg and lemon peel, until fluffy. At low speed or with rubber scraper, stir in flour mixter, until dough is smooth. Stir in zucchini and nuts.
Drop by rounded teaspoonsful on greased cookie sheets.
Bake in Preheated 375-degree oven 15-20 minutes, or until very lightly browned.
While WARM, drizzle lightly with Lemon Frosting. Cool on racks.
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LEMON FROSTING
Mix well 1 cup confectioners' (10X) sugar and 1-1/2 Tablespoons lemon juice*
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