In a large mixing bowl, cream butter and sugar. Beat in egg and lemon juice until light and fluffy. Stir in sifted flour, baking powder, and salt until smooth.
Stir in zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheet. Bake in a pre-heated 375-F degree oven for 15 to 20 minutes.
Meanwhile, prepare icing by combining lemon juice and confectioners sugar in a small bowl, stirring to blend. Remove from cookie sheet to cool on a wire rack and drizzle lightly with icing while the cookies are still warm. Store in an airtight container for up to a week.
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 66 (58%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 18.4mg||6 %|
|Sodium 153.2mg||5 %|
|Potassium 44.8mg||1 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 10.3g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 114
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