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Raisin Topped Frosted Zucchini Cookies

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"Shredded zucchini is the secret ingredient in these nicely spiced cookies topped with cream cheese frosting and a few raisins. I prefer the Mexican vanilla."
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1 h 5 m servings 187 cals
Original recipe yields 30 servings (30 cookies)

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy; beat in egg.
  3. Mix flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl. Stir flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated. Drop batter by the heaping tablespoonful onto the prepared baking sheet, keeping cookies 2 inches apart.
  4. Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  5. Beat cream cheese, 1/4 cup butter, and vanilla extract together using an electric mixer in a bowl until smooth. Gradually beat in confectioners' sugar until incorporated.
  6. Frost the cooled cookies; top each cookie with 2 raisins.

Nutrition Facts

Per Serving: 187 calories; 10.1 g fat; 22.8 g carbohydrates; 2.2 g protein; 27 mg cholesterol; 142 mg sodium. Full nutrition

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