Glazed Lemon Zucchini Cookies Food

LEMON ZUCCHINI COOKIES

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.

LEMON ZUCCHINI COOKIES

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.

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

GLAZED LEMON ZUCCHINI COOKIES

Steps:

• 1. preheat oven to 375. coat baking sheets with cooking spray.
• 2. in a medium bowl, cream together butter and sugar, until light and fluffy.
• 3. beat in egg, lemon juice, and lemon peel. stir in flour, baking powder, and salt just until dry ingredients are mixed in. stir in zucchini and nuts.
• 4. drop by rounded teaspoonfuls 2 inches apart onto baking sheets. bake 12-15 minutes, until cookies are golden brown around the edges.
• 5. its 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.