Lemon Zucchini Cookies

Well I was looking for a good zucchini cookie recipe and found these 2 recipes on the internet and thought they looked really good.  Then as I was thumbing through Mom's Cookbook....there it was.....the exact same recipe (pg. 170)!!!  I made them yesterday and they were really good!!!  Connor and I are going to make them again today!!

Lemon Zucchini Cookies
2 cups flour, all-purpose
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 each egg beaten
1 teaspoon lemon zest grated (Mom's recipe says, 1-3 t.- I used the rind of 1 fresh lemon)
1 cup zucchini shredded, unpeeled ( I peeled it, you couldn't even tell there was zucchini in them)
3/4 cup butter
1 cup walnuts chopped (I omit the walnuts and added about 1/2 c. more flour)
1 cup powdered sugar
1 1/2 tablespoons lemon juice
Stir together flour, baking powder and salt: set aside.
In a large bowl of mixer cream butter and sugar until light.
Beat in egg and peel until fluffy.
At low speed or with rubber scraper stir in flour mixture until dough is smooth.
Stir in zucchini and walnuts.
Drop by rounded teaspoons on greased cookie sheets.
Bake in preheated 375 F oven 15 to 20 minutes or until very lightly browned.
While still warm drizzle with Lemon Frosting.
Cool on rack.
For frosting mix powdered sugar and lemon juice together ( I added a little yellow food coloring too)

OR ......here is another version:
Lemon Zucchini Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt
Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water
Heat oven to 350 degrees.
Mix sugars, butter and eggs. Stir in remaining ingredients.
Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.
Whisk the frosting ingredients together. Spread over warm cookies.
Makes 3 dozen
Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.