Lemon Zucchini Pecan Cookies

I made these cookies for a cookie exchange last weekend, and they were a hit. A very different, yet festive Christmas Cookie. They are soft and flavorful... and I'm sure they have at least 1/4 of a serving of vegetables in each cookie. So you can't go wrong! Enjoy:

Lemon Zucchini Pecan Cookies

Cookie:
3 sticks unsalted butter
1 1/2 cups sugar
2 eggs
2 tsp lemon zest
3 1/2 cups all purpose flour
1 tsp salt
2 tsp baking soda
2 cups zucchini, grated and squeezed dry
1 1/2 cups chopped pecans

Glaze:
1 cup powdered sugar
2 Tb lemon juice
1 Tb light corn syrup
Pecan halves, for garnish

Heat oven to 350 degrees. Lightly coat a cookie sheet with cooking spray. In a large bowl, cream the butter and sugar; mix in eggs and lemon zest. In a separate medium sized bowl, whisk together the flour, salt, and baking soda. Combine wet and dry ingredients. Mix in zucchini and pecans by hand. Scoop the dough into balls the size of a golf ball. Place on the prepared sheet and bake 12-15 minutes. Remove from oven and let cool for 15 minutes. In a bowl, combine powdered sugar, lemon juice and corn syrup. When cookies have cooled slightly, drizzle glaze on top of each cookie. Top with a pecan half. Makes 3 dozen.