Name: Lemon-Zucchini Cookies
Ingredients: 2 c Flour; 1 ts Baking powder; 1/2 ts Salt; 6 tb Butter; 3/4 c Sugar; 1 Egg, beaten; 1 ts Lemon peel, grated; 1 c Zucchini, shredded; 1 c Pecans (or walnuts) chopped

This is ever the nature of true confession of sin, true brokenness. It is the confession that my sin is not just a mistake, a slip, a something which is really foreign to my heart (“Not really like me to have such thoughts or do such things!”), but that it is something which reveals the real ‘I’; that shows me to be the proud, rotten, unclean thing God says I am; that it really is like me to have such thoughts and do such things. It was in these terms that David confessed his sin, when he prayed, “Against Thee, Thee only, have I sinned and done this evil in Thy sight, that Thou mightest be justified when Thou speakest and be clear when Thou judgest” (Psalm 51:4).

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Cky:drop	72	Cookies

INGREDIENTS

2	c	Flour
1	ts	Baking powder
1/2	ts	Salt
6	tb	Butter
3/4	c	Sugar
1		Egg, beaten
1	ts	Lemon peel, grated
1	c	Zucchini, shredded
1	c	Pecans (or walnuts) chopped

INSTRUCTIONS

Preheat oven to 375 degrees.  Stir together flour, baking powder, and salt.
Sift and set aside.  Cream butter and sugar until very creamy and light.
Beat in egg and lemon peel until fluffy.
At low speed, blend in flour mixture.  Stir in zucchini and nuts. Drop by
teaspoonfuls onto a greased cookie sheet. Bake 15 to 20 minutes. (Cookies
freeze well).
Source: Cincinnati Enquirer; 10/10/99
Posted to MM-Recipes Digest  by jbowde19@idt.net on Oct 10, 1999

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