Raisin Topped Frosted Zucchini Cookies
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Butter (softened)1 cup
Raw Sugar1
Egg2 cups
All-Purpose Flour2 tsps
Ground Cinnamon1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground Cloves2 pinches
Ground Nutmeg (to taste)3 cups
Zucchini (finely shredded)1 cup
Pecan (chopped)2 tsps
Vanilla Extract2 cups
Sugar (confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line 2 baking sheets with parchment paper
3
Beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy; beat in egg
4
Mix flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl
5
Stir flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated
6
Drop batter by the heaping tablespoonful onto the prepared baking sheet, keeping cookies 2 inches apart
7
Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes
8
Cool in the pans for 10 minutes before removing to cool completely on a wire rack
9
Beat cream cheese, 1/4 cup butter, and vanilla extract together using an electric mixer in a bowl until smooth
10
Gradually beat in confectioners' sugar until incorporated
11
Frost the cooled cookies; top each cookie with 2 raisins