From: Jenn@eatcakefordinner
1/2 c. shortening
1/2 c. light brown sugar, packed
1/2 c. sugar
1 egg
1 1/2 tsp. vanilla extract
1 c. shredded zucchini
(If your zucchini is really wet, squeeze out some of the excess water)
1 3/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
Preheat oven to 350 degrees. Cream together shortening, brown sugar and sugar. Add the egg and vanilla and mix until creamy. Mix in the shredded zucchini. Add the flour, salt, baking soda and cinnamon and mix until just combined and creamy. Drop dough by spoonfuls (about 1 Tablespoon each) onto a lightly greased baking sheet. Bake for 10-11 minutes. Transfer to a wire rack and cool completely. Makes around 30 cookies.
Browned Butter Frosting
5 Tbl. unsalted butter
1 tsp. vanilla extract
2 c. powdered sugar
1-2 Tbl. milk
Place butter in a small saucepan over medium heat and heat until golden brown specks appear, swirling pan occasionally. Butter will get foamy and if you swirl the pan around, you will see brown bits at the bottom and it will have a nutty smell. Remove from heat and pour into a medium bowl. Make sure and get all the brown bits at the bottom of the pan, that is where all the flavor is. Allow to cool to room temperature or until it begins to solidify (I usually refrigerate mine to speed up the process).
Add the vanilla and 1/2 cup of powdered sugar and beat until combined. Add remaining powdered sugar, 1/2 cup at a time, adding milk as needed to reach desired consistency. Beat until light and fluffy. Spread over cooled cookies.