Frosted Zucchini Cookies

Another recipe from All-Recipes as we are finally getting to the end of the zucchini.

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1/2	cup	butter, softened
1	cup	sugar
1		egg
2	cups	all-purpose flour
1	tsp	baking soda
1	tsp	ground cinnamon
1/2	tsp	salt
1/4	tsp	ground cloves
1	cup	finely shredded zucchini
1	cup	raisins
1/4	cup	butter, softened
3	oz.	cream cheese, softened
1	tsp	vanilla extract
2	cups	powdered sugar
For bars: Preheat oven to 375 F. In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon, salt, and cloves; add to creamed mixture alternately with zucchini. Stir in raisins. Cover and refrigerate for 2 hours. Drop by heaping teaspoonfuls about 2 inches apart onto lightly greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks. For frosting: In a mixing bowl, cream butter, cream cheese, and vanilla. Gradually beat in powdered sugar. Frost the cookies once they have cooled. Yield: 30 servings

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Food Guys says: It's amazing to me how vegetables like pumpkin and carrot end up tasting good once you add sugar and flour. These cookies are no exception. The cookies end up being like mini zucchini cakes and the frosting adds a hint of extra sweetness. I rank this one:

Food Gal says: Tasty use of zucchini! I left the nuts out, and this may have been a mistake, they may have been a good contrast to the raisins, but we are not big nut in cookie fans. The cookies were like small zucchnin cakes with frosting. Tasty: