Frosted zucchini cookies
Keep shredded zucchini in freezer for winter
- ½ cup margarine softened
- 1 cup sugar
- 1 egg
- 2 cups flour
- 1 tbsp baking soda
- 1 tsp cinnamon
- ¼ to ½ tsp cloves (optional)
- 1 cup finely shredded zucchini
- 1 cup raisins
- 1 cup chopped walnuts
Frosting
- ¼ cup margarine softened
- 1 package cream cheese softened
- 1 tsp vanilla
- 2 cups powdered sugar
In mixing bowl, cream butter and sugar. Beat in eggs. Combine flour, cinnamon, baking soda, salt and cloves. Add to creamed mixture alternately with zucchini. Stir in raisins and walnuts. Drop by heaping tablespoonfulls 2 in apart onto lightly greased baking sheets. Bake at 375 for 12 to 15 minutes or till lightly browned. In small mixing bowl cream margarine, cream cheese, and vanilla. Gradually beat in powdered sugar. Frost covered cookies. Yields about 5 dozen.
