I help with two different gardens, and as usual, the zuchinni plants runneth over. I figured that there has to something else besides zuchinni bread and stir fry that incorporates large amounts of this prolific squash. I saw this recipe on the news the other day, and decided to try it out. It is amazing! I think it is my new favorite cookie! And it doesn't even have chocolate in it! You know it must be good if something sans chocolate can trump a cocoa suffused delight. Without the frosting, these would work well as scones. But the frosting adds a "zip" and a zest that the cookie alone is missing!
Lemon Zuchinni Cookies
2 cups flour
1 tea baking powder
1/2 tea salt
3/4 cup sugar
1 egg
1 tea lemon zest
1 cup shredded zuchinni
1/4 cup butter, softened
1 cup chopped walnuts
1 cup powdered sugar
1 1/2 table lemon juice
Stir together flour, baking powder, and salt; set aside. In large bowl cream butter and sugar until light. Beat in egg and lemon zest until fluffy. On low speed add flour mixture until dough is smooth. Stir in zuchinni and walnuts. Drop onto greased cookie sheets. Bake in preheated 375 F oven, 15-20 minutes (very light brown). While still warm drizzle with Lemon Glaze. Cool on rack. Frosting: mix powdered sugar and lemon juice together.
Let me know if you enjoy them!
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