At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Today's offering is another way to utilize those zucchini that everyone keeps giving you.

It makes a fantastic dessert or snack, so double the batch and get baking!

Thank you to Recipe-a-Day Member Janni for today's featured cookie recipe. Thanks also to all Recipe-a-Day members who took the time to send in a recipe this month. We're just sorry we won't have an opportunity to publish them all!

In a large mixing bowl, cream butter and sugar. Beat in egg and lemon juice until light and fluffy.

Stir in sifted flour, baking powder, and salt until smooth. Stir in zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheet.

Bake in a pre-heated 375-F degree oven for 15 to 20 minutes. Meanwhile, prepare icing by combining lemon juice and confectioner's sugar in a small bowl, stirring to blend.

Remove from cookie sheet to cool on a wire rack and drizzle lightly with icing while the cookies are still warm. Store in an airtight container for up to a week.

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