Recipe: Lemon Zucchini Cookies


1 Cup butter, soften

¾ Cup plus 2 TBL sugar

3 Eggs

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***