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Zucchini Cookies (Frosted)

Source: Taste of Home

Ingredients

  • 1/4 c. butter, softened
  • 1/4 c. butter flavored shortening
  • 1 c. sugar
  • 1 egg
  • 1/2 t. salt
  • 2 c. unbleached all-purpose white flour
  • 1 t. baking soda
  • 1 t. ground cinnamon
  • 1/4 to1/2 t. ground cloves, optional
  • 1 c. finely shredded zucchini
  • 1 c. raisins
  • 1 c. chopped walnuts

Frosting

  • 1/4 c. butter, softened
  • 3 oz. low-fat cream cheese, softened
  • 1 t. vanilla extract
  • 2 c. powdered sugar

Instructions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg.

Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours.

Drop by heaping teaspoons 2 inches apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes, or until lightly browned. Remove to wire racks to cool completely.

Frosting: In a small bowl, cream the butter, cream cheese and vanilla until fluffy. Gradually beat in powdered sugar until smooth. Frost cooled cookies.

NOTE: Store in refrigerator. Makes about 5 dozen.