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Zucchini Tea Crisps


Tea Crisps:

  • 1 cup margarine or butter
  • 3/4 cup granulated sugar
  • 1 tsp. grated lime peel
  • 2 tsp. lime juice
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  • 2 eggs
  • 1/2 tsp salt
  • 2 3/4 cups all-purpose flour, sifted
  • 3/4 cup zucchini, peeled, grated and drained

Lime Glaze:

  • 1 cup sifted confectioner's sugar
  • 2 Tbsp. lime juice
  • 1/2 tsp grated lime peel


Preheat oven to 375 degrees. In a mixing bowl, cream margarine or butter and sugar. Beat in lime peel, lime juice and eggs. Stir in flour and zucchini. Chill shape into 1 inch balls on greased cookie sheet. Flatten with a flat bottom glass, dip in sugar. Bake for 8 minutes or until delicately browned on edges. Remove from pan while still hot. Frost with Lime Glaze. Makes 4 to 5 dozen.

Making the glaze: In small mixing bowl, beat sugar, lime juice and peel. Frost warm cookies. Decorate with roasted zucchini seeds or pistachio nuts.


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