Ingredients
½cupbutter,softened
1cupraw sugar
1egg
2cupsall purpose flour
2tspground cinnamon
1tspbaking soda
½tspsalt
½tspground cloves
2pinchesground nutmeg,or to taste
3cupszucchini,finely shredded
1cuppecans,chopped
8ozcream cheese,(1 package), softened
¼cupbutter,softened
2tspvanilla extract
2cupsconfectioners’ sugar
60raisins,or as needed
Preparation
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Beat ½ cup of butter with raw sugar in a bowl using an electric mixer until smooth and creamy, then beat in the egg.
Mix the flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl. Stir the flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated.
Drop the batter by the heaping tablespoonful onto the prepared baking sheet, keeping the cookies 2 inches apart.
Bake in the oven for about 12 to 15 minutes until the cookies are lightly browned.
Cool in the pans for about 10 minutes before removing to cool completely on a wire rack.
Beat the cream cheese, ¼ cup of 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, then top each cookie with 2 raisins. Enjoy!
