raisin topped frosted zucchini cookies

Ingredients

• Servings: 30
• 1/2 cup butter, softened
• 1 cup raw sugar
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 2 pinches ground nutmeg, or to taste
• 3 cups finely shredded zucchini
• 1 cup chopped pecans
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons vanilla extract
• 2 cups confectioners' sugar
• 60 raisins, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). line 2 baking sheets with parchment paper.
• beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy; beat in egg.
• 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 the prepared baking sheet, keeping cookies 2 inches apart.
• 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.
• 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.
• frost the cooled cookies; top each cookie with 2 raisins.