ZUCCHINI LEMON COOKIES

Steps:

• 1. place the shredded zucchini in a colander lined with a kitchen cloth and let it sit for 30 minutes. this will allow some of the moisture of the zucchini to drain.preheat oven to 375. line a baking sheet
• 2. preheat oven to 375. line a baking sheet with parchment paper.
• 3. in a medium bowl, combine the flour, baking powder and salt and whisk to continue.
• 4. in a large bowl or stand mixer, beat the butter for about 1 minute.
• 5. add the sugar and heat for 1-2 minutes, until light and fluffy.
• 6. add the vanilla, lemon zest, and milk and heat until combined.
• 7. add the flour mixture in batches and mix until combined. fold in the zucchini.
• 8. using a tablespoon, scoop balls of the cookie dough onto the baking sheet. flatten the cookie slightly with your finger.
• 9. bake for 13-16 minutes or until just golden brown. the cookies won't appear done, but they will set as they cool.
• 10. for the glaze, whisk together the powdered sugar, milk and lemon zest until combined.
• 11. using a knife or pastry brush glaze the tops of the cooled cookies. allow to set for 5 minutes. store these in the refrigerator.