1 cup butter or margarine, softened
2 cups sugar
2 eggs
4 T. sour cream
1 1/2 teaspoons vanilla extract
2 cups finely shredded zucchini
3 teaspoons lemon zest
5 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 box pudding mix (4-serving size, I used vanilla)
LEMON GLAZE
2 cups confectioners sugar
2 T. lemon juice (maybe a bit more if you want to thin icing for drizzle)
1. In a mixing bowl, cream butter and sugar. Beat in eggs, sour cream, and vanilla till fluffy. Mix in zucchini and lemon zest. Combine flour, baking soda, baking powder, cinnamon, salt, and pudding mix; gradually add to the creamed mixture.
2. Drop by tablespoon 3 inches apart onto lightly greased baking sheets. Bake at 375 degrees for 11-12 minutes or until lightly browned. Remove to wire racks to cool.
3. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.
