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