Zucchini Lemon Drops

Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon grated lemon peel
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts

LEMON GLAZE:
2 cups confectioners' sugar
3 tablespoons lemon juice

Directions

1. In a mixing bowl, cream butter and sugar.
2. Beat in egg, zucchini and lemon peel.
3. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture.
4. Stir in raisins and walnuts.
5. Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets.
6. Bake at 375 degrees F for 8-10 minutes or until lightly browned.
7. Remove to wire racks to cool.
8. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.