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Lemon Courgette/ Zucchini Cookies with Lemon Frost

For the cookies:

2 cups flour (500 ml, measured)

1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
3/4 cup butter, softened
3/4 cup sugar
1 egg
2 tsp lemon zest
1 cup unpeeled grated zucchini (courgettes)
1 cup chopped nuts (I used walnuts)
About 3 tbsp milk, only if required

Lemon Frost:


1 cup icing sugar

2 tbsp lemon juice (or more to taste)

Method:


Preheat oven to 350 F.


Cream the butter and sugar in a large bowl. Beat in the egg and lemon rind until light and fluffy.


Sift together the  flour, baking powder, ground ginger and salt.


Add the flour mixture to the creamed butter-sugar-egg mixture gradually. Using a wooden spoon, beat until well combined.


Stir in the grated zucchini and nuts. If the mixture is too thick and stiff, add the milk one tablespoon at a time, until the mixture is a little looser. Don't make the mixture too runny.


Drop by rounded teaspoon heaps on a greased baking sheet and bake for 17 - 20 minutes, until light brown round the edges.


Brush with the lemon frost when you take the cookies out of the oven and they are still hot. This will give them a beautiful glaze.


To make the lemon frost, whisk together the lemon juice and icing sugar, and keep aside until required.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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