1/4 c. butter, softened
1/4 c. butter flavored shortening
1 c. sugar
1 egg
1/2 t. salt
2 c. unbleached all-purpose white flour
1 t. baking soda
1 t. ground cinnamon
1/4 to1/2 t. ground cloves, optional
1 c. finely shredded zucchini
1 c. raisins
1 c. chopped walnuts
1/4 c. butter, softened
3 oz. low-fat cream cheese, softened
1 t. vanilla extract
2 c. powdered sugar
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg.
Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours.
Drop by heaping teaspoons 2 inches apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes, or until lightly browned. Remove to wire racks to cool completely.
Frosting: In a small bowl, cream the butter, cream cheese and vanilla until fluffy. Gradually beat in powdered sugar until smooth. Frost cooled cookies.