Lemon Zucchini Drops

I was looking for a cookie with zucchini in it.  There were several, today I tried this one.  Really good, but Amy didn't like it.  I omitted the raisins, but I did use walnuts.  I wished I'd had a fresh lemon for the zest, but I just put a little lemon juice in the cookie dough.  They are cookies with a cake like consistency.

Lemon Zucchini Drops

• 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
• 2 Tablespoons lemon juice

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