Wednesday, August 20, 2008
Lemon Zucchini Drops
I finally did it. I used up every last bit of the three huge zucchinis that a coworker gave me. It took me several weeks, and many loaves of zucchini bread, but I succeeded. I actually thought I was going to throw away over a cup of shredded zucchini after the last round of bread, but then I borrowed the King Arthur Flour Cookie Companion from the library and found this recipe which used the last of it.
This is the third cookbook I've borrowed from the library now, and I have to say I won't be buying the Moosewood Book or the CIA Institute Baking book, but I will own this particular book at some point. For now I'm trying to save my money for other expenses so I have a hunch I will be borrowing it from the library quite a lot in the meantime because holy crap there are a lot of great looking recipes in here. I have pieces of paper scattered throughout it marking out recipes I want to try, but every time I flip through it again the marked pages change because yet another recipe catches my eye and makes my "short list" for baking.
The reason I made this recipe first of course was the damn shredded zucchini sitting in my fridge waiting to be used up or thrown out. I have to say, the recipe is very good. Moist, soft cookies filled with chewy raisins and crunchy nuts. Lightly spicy from the cinnamon and fresh tasting from the lemon zest and lemon icing. Pretty much a winner all around, especially if you have zucchini that you are desperate to use up and don't want to make zucchini bread for the millionth time, because despite how good it is, you can only eat it so often.
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsps ground cinnamon
1/2 tsp salt
2 large eggs
1 1/2 cups unpeeled grated zucchini
3 1/4 cup to 3 1/2 cups all purpose flour
2 tbsps grated lemon rind
1 1/2 cups raisins
1 1/2 cups chopped walnuts
2 cups powdered sugar
2 tbsps lemon juice
3 to 4 tbsps light or heavy cream
Preheat oven to 375. Line baking sheets with parchment.
Cream together butter, sugar, baking powder, baking soda, cinnamon, and salt until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the zucchini.
Beat the flour, lemon zest, raisins, and walnuts into the creamed mixture. Drop the dough by tablespoonfuls onto the prepared baking sheets.
Bake for 10 to 12 minutes, until they spring back when touched lightly in the center. Remove from the oven and let cool on the baking sheets for 3 minutes then transfer to rack to cool completely.
To make glaze put all ingredients in the bowl and mix. Glaze the cookies once they are completely cooled.