Frosted Zucchini Cookies

SUBMITTED BY: Michele Bretz-Hysong PHOTO BY: Ashley

"Friends and family gladly share garden-fresh zucchini with me so I can make and give away many batches of these cookies. I keep shredded zucchini in the freezer so we can enjoy them in winter as well. A cream cheese frosting makes them especially delicious."

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PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves (optional)
1 cup finely shredded zucchini
1 cup raisins
1 cup chopped walnuts
FROSTING:
1/4 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

DIRECTIONS

In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini. Stir in raisins and walnuts, Cover and refrigerate for 2 hours. Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks.
In a small mixing bowl, cream butter, cream cheese and vanilla. Gradually beat in confectioners' sugar. Frost the cooled cookies.