Zucchini Cookies

Ingredients

• Salt
• Butter
• Vanilla extract
• Sugar
• Lemon juice
• Baking powder
• Baking soda
• Egg
• Cinnamon
• Lemon
• Flour
• Lemon zest
• Vanilla
• Juice
• Raisins
• Zucchini
• Cooking spray

Directions

1. Heat the oven to 375 degrees F. Coat a whoopie pie pan with nonstick cooking spray, or cover a regular baking sheet with parchment paper.
2. In the bowl of a stand mixer with the paddle attachment, or in a bowl using a hand mixer, cream the butter and sugar until the mixture looks pale and airy, about 2 minutes. Add the egg, zucchini, lemon zest and vanilla, and beat them in.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Add the dry mixture to the wet ingredients and stir only until the dough comes together. Gently fold in the raisins.
4. With a medium cookie scoop, 1 ½ tablespoons, portion the dough into the middle of each whoopie pie well, or scoop it straight onto the prepared baking sheet. If you are baking on a cookie sheet, space the cookies a few inches apart.
5. Bake in the heated oven for 8-10 minutes, until the cookies are lightly golden. Transfer them to wire racks and let them cool.
6. For the glaze, stir together the confectioners' sugar, lemon juice and vanilla extract. Spoon or drizzle the glaze over the cooled cookies.