L: Lemon Zucchini Cookies
From Herb Store Favorites, here is a good summertime recipe to use some of that excess garden zucchini.
2 cups flour
1 tsp baking powder
½ tsp salt
¾ cup butter or margarine
¾ cup sugar
1 egg, beaten
1 tsp lemon peel, grated
1 cup zucchini, shredded
1 cup pecans or walnuts, chopped
Sift together flour, baking powder and salt. Set aside.
Cream butter and sugar until light and creamy.
Beat in egg and lemon peel until fluffy.
At low speed, gradually blend in flour mixture. Stir in zucchini and nuts.
Drop by teaspoonfuls on greased cookie sheets.
Bake at 375° for 15-20 minutes.
Makes 72 cookies.
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