Zucchini Lemon Cookies. In a large sized mixing bowl, sift together 2 cups flour, ½ teaspoon salt, and 1 teaspoon baking powder. Drop by tablespoonfuls 3 in.
The Sweet Swiper Zucchini Lemon Cookies
Web preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Web directions in a large bowl, cream butter and granulated sugar until light and fluffy. Apart onto lightly greased baking sheets. Web for the lemon zucchini cookies: Drop by tablespoonfuls 3 in. Web ingredients 2 cups flour 1 tsp baking powder 1/2 tsp salt 3/4 cup butter softened to room temperature 3/4 cup sugar 1 egg 1 tsp lemon zest 1. Stir in vanilla, lemon zest, and salt. In a large sized mixing bowl, sift together 2 cups flour, ½ teaspoon salt, and 1 teaspoon baking powder. Beat in egg, zucchini and lemon zest.
Beat in egg, zucchini and lemon zest. Stir in vanilla, lemon zest, and salt. Web preheat oven to 325 degrees. Web for the lemon zucchini cookies: Drop by tablespoonfuls 3 in. Apart onto lightly greased baking sheets. In a medium sized mixing bowl, beat together. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Web ingredients 2 cups flour 1 tsp baking powder 1/2 tsp salt 3/4 cup butter softened to room temperature 3/4 cup sugar 1 egg 1 tsp lemon zest 1. Beat in egg, zucchini and lemon zest. Web directions in a large bowl, cream butter and granulated sugar until light and fluffy.
