1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup margarine or butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini (can sub carrots for carrot cookies)
1/2 cup chopped nuts (I didn’t use nuts)
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup margarine or butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini (can sub carrots for carrot cookies)
1/2 cup chopped nuts (I didn’t use nuts)
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt
LEMON FROSTING (mix the following)
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water
Heat oven to 375. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoon about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool. Frost w/ lemon frosting
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