Zucchini Cookies

1 cup grated zucchini
1 cup granulated sugar
1/2 cup shortening or butter
1 egg
2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup crushed pineapple, drained
1 cup chopped nuts
1 cup raisins

Preheat oven to 375 degrees F. Grease a cookie sheet.

Cream sugar, shortening and egg. Add zucchini and pineapple. Stir in dry ingredients; stir in nuts and raisins. Drop by rounded teaspoonsful onto cookie sheet. Bake for 15 minutes, or until no imprint is left when you press top of cookie lightly. These do not brown on top.

While still warm, glaze with a thin confectioners' sugar, milk and vanilla extract frosting.

NOTE: Dough will keep well for a week if covered and refrigerated.