Raisin Topped Frosted Zucchini Cookies recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- ½ cup butter, softened 1 cup raw sugar 1 egg 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cloves 2 pinches ground nutmeg, or to taste 3 cups finely shredded zucchini 1 cup chopped pecans 1 (8 ounce) package cream cheese, softened ¼ cup butter, softened 2 teaspoons vanilla extract 2 cups confectioners' sugar 60 raisins, or as needed
Nutrition Info
- 186.8 caloriescarbohydrate: 22.8 gcholesterol: 26.6 mgfat: 10.1 gfiber: 0.9 gprotein: 2.2 gsaturatedFat: 4.9 gservingSize: -sodium: 142.1 mgsugar: 15.1 gtransFat: : -unsaturatedFat: : -
Directions Raisin Topped Frosted Zucchini Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy, beat in egg.
Mix flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl. Stir flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated. Drop batter by the heaping tablespoonful onto the prepared baking sheet, keeping cookies 2 inches apart.
Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Beat cream cheese, 1/4 cup butter, and vanilla extract together using an electric mixer in a bowl until smooth. Gradually beat in confectioners' sugar until incorporated.
Frost the cooled cookies, top each cookie with 2 raisins.