• Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. Set aside.

For the Lemon Zucchini Cookies:

• In a large sized mixing bowl, sift together 2 cups flour, ½ teaspoon salt, and 1 teaspoon baking powder. Set aside.
• In a medium sized mixing bowl, beat together ¾ cup butter and ¾ cup sugar. Beat in the 1 egg and 1 teaspoon fresh grated lemon peel.
• Add the butter mixture to the flour mixture along with the walnuts and shredded zucchini. Mix to completely combine.
• Drop by rounded tablespoon onto the prepared sheet pan (approx. ~1 ½ inch across and ½ inch thick).

  Bake for 12-15 minutes only until very lightly browned.
• Cool completely on a wire cooling rack before adding glaze.

For the Lemon Glaze:

• Mix together 1 cup of powdered sugar and 1- 1 ½ tablespoons lemon juice.

  Drizzle glaze over the top of your cooled lemon zucchini cookies.

  Enjoy within the first 5 days!
• Storage:

  Store tightly covered on a plate,

  or in an airtight container