1 Cup butter, soften
¾ Cup plus 2 TBS sugar
3 Cups of Glynis’ Kitchen Scratch Mix
1TSP baking soda
1 can of frozen lemonade concentrate, thawed (6-oz can)
1 TBL grated lemon peel
1 Zucchini, grated and chopped into tiny pieces
Directions: Preheat oven to 350 degrees F.
In a large bowl, cream together butter and ¾ Cup of sugar using a hand or stand mixer. Add the eggs, beating ingredients well.
In another large bowl, combine Glynis’ Kitchen Scratch Mix and baking soda. Stir with a spatula to incorporate.
Alternating, add Scratch Mix flour mixture and ½ Cup of lemonade concentrate into the egg mixture a little at a time, mixing in-between. Scrape bowl down with spatula and add in lemon peel and chopped zucchini. Stir well until incorporated.
Scoop tablespoon-sized cookie mix out, about 2” apart onto a cookie sheet lined with parchment paper. Bake 10-12 minutes or until the edges are light brown.
Remove from oven and brush hot cookies with the remaining lemonade concentrate. Sprinkle with remaining sugar. Cool cookies on sheet for about 5 minutes and remove with a metal spatula onto a baking rack until they are fully dry. Makes about 30 delicious cookies!
***Thaw lemonade concentrate in the refrigerator overnight***