Frosted Zucchini Cookies

A great way to use all that zucchini that is in the garden. A cream cheese frosting makes them especially delicious.

Ingredients

1/2 cup butter, softened

1 cup sugar

1 egg

2 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4-1/2 teaspoon ground coves, optional

1 cup finely shredded zucchini

1 cup raisins

1 cup chopped walnuts

FROSTING

1/4 cup butter, softened

1 package (3 ounces) cream cheese, softened

1 teaspoon vanilla extract

2 cups confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours.

Drop by heaping teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 375 degrees for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely.

In a small bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners; sugar until smooth. Frost cooled cookies.

Yield: about 3 dozen.