Name: Zucchini Lemon Walnut Drop Cookies
Ingredients: 150 Grams All Purpose Flour (1 1/4 Cups); 1 ¼ Teaspoons Baking Powder; ¼ Teaspoon Kosher Salt; 100 Grams Zucchini, Finely Grated and drained (about 1 1/4 cups); 75 Grams Granulated Sugar (6 Tablespoons); 38 Grams Light Brown Sugar (3 Tablespoons); 1 ½ Teaspoons Freshly Grated Lemon Zest; 114 Grams Room Temperature Unsalted Butter (8 Tablespoons); 1 Whole Large Egg; 3/4 Cup Chopped Toasted Walnuts; 1 Cup of Powdered Sugar; 2-3 Teaspoons Lemon Juice

TIPS FOR SUCCESS:

After grating the zucchini, place in a linen dish towel, pull up the sides and twist to ring out the moisture. Gently place into the measuring cups.

Using a 3 tablespoons size scoop, portion out the batter onto a parchment lined baking pan leaving about 2 inches between each cookie. Cover the cookies with plastic wrap anf freeze until solid. About 20 minutes. Alternatively you can cover the dough in the bowl and refridgerate for at least 2 hours and then portion out right before baking. Skipping the freezing or refridgeration step will result in cookies that will spread too much and become flat and not hold a dome shape.

Zucchini Lemon Walnut Drop Cookies

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Ingredients

Cookie Batter

150 Grams All Purpose Flour 1 1/4 Cups
1 ¼ Teaspoons Baking Powder
¼ Teaspoon Kosher Salt
100 Grams Zucchini, Finely Grated and drained about 1 1/4 cups
75 Grams Granulated Sugar 6 Tablespoons
38 Grams Light Brown Sugar 3 Tablespoons
1 ½ Teaspoons Freshly Grated Lemon Zest
114 Grams Room Temperature Unsalted Butter 8 Tablespoons
1 Whole Large Egg
3/4 Cup Chopped Toasted Walnuts

Glaze

1 Cup of Powdered Sugar
2-3 Teaspoons Lemon Juice

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Whisk together the flour, baking powder and salt in a medium bowl and set aside.
Place the sugars and the lemon zest in the bowl of an electric mixer and mix on medium for about 1 minute.
Add the butter and mix on medium for 2-3 minutes until light and fluffy.
Scrape down the bowl and add the egg, beating for 1-2 minutes or until the mixture is smooth.
Add the zucchini and walnuts on low until combined.
Add the flour mixture, mixing on low until just combined.
Using a 3 tablespoons size scoop, portion out the batter onto a parchment lined baking pan leaving about 2 inches between each cookie. Cover the cookies with plastic wrap anf freeze until solid. About 20 minutes. Alternatively you can cover the dough in the bowl and refridgerate for at least 2 hours and then portion out right before baking.
Skipping the freezing or refridgeration step will result in cookies that will spread too much and become flat and not hold a dome shape.
Bake for 16-18 minutes or until they are a light golden brown and the tops spring back when lightly pressed. Remove from the oven and place the pan on a rack to cool for 10 minutes. Place the cookies directly on the rack to cool completely.
Whisk together the powdered sugar and enough lemon juice to bring the glaze to a constancy that can be drizzled. Drizzle the glaze over the cookies.