ZUCCHINI COOKIES
These are moist spicy cookies!
Provided by Marian
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 36
Number Of Ingredients 10
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
LEMON ZUCCHINI BARS
This snack cake is a good use for that bumper zucchini crop!
Provided by Rosina
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
- Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
- Sprinkle top with sifted confectioners' sugar and cut into bars.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 42.6 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 433.6 mg, Sugar 24.9 g
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
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.
LEMON-ZUCCHINI CORNMEAL COOKIES
These lemony cookies are an easy treat to make up for fall celebrations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 25 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
- Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.
Nutrition Facts : Calories 80 g, Fat 4 g, Protein 1 g
LEMON-ZUCCHINI CORNMEAL COOKIES
This is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread.
Provided by Linda O.
Categories Drop Cookies
Time 45m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees;. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms.
- 2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through.
Nutrition Facts : Calories 998.4, Fat 48, SaturatedFat 29.5, Cholesterol 122, Sodium 1007.7, Carbohydrate 134.4, Fiber 5, Sugar 61.7, Protein 10.6
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
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.
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
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
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