New recipe success!

I came across these cookies when I was eating at Market Street a while back and when I saw the recipe in the Tribune, I had to try them! They did not dissapoint! They were fluffy and light because of the lemon juice but the zucchini cut the sweetness. I left out the chopped pecans for James but next time I'm going to try them with it because I love nuts in cookies!

Not only did my recipe turn out, but I also managed to photograph them very well too! Yay me!


Here is the recipe:

Cookies:
1 ½ cups unsalted butter, softened
1 ½ cups sugar
2 eggs
1 tsp. salt
2 Tsp. baking powder
2 cups zucchini, grated, drained and squeezed dry
2 Tbsp. grated lemon rind (zest)
3 ½ cups flour
1 ½ cups chopped pecans (optional)

Glaze:
1 cup powdered sugar
2 Tbsp. lemon juice
1 Tbsp. light corn syrup
15 whole pecan halves (optional)

Heat oven to 350 degrees. Cream butter and sugar together and add eggs, beating until incorporated. Add remaining ingredients and mix well. Scoop dough into golf ball size balls and place on a greased cookie sheet. Bake for 10-12 minutes until lightly brown. Remove from oven and allow to cool for 15 minutes.

In a bowl, combine the glaze ingredients (except for the pecans) and mix well. After the cookies have cooled slightly, spread the glaze on top and top with a pecan half.