Okay, so welcome to a new feature on my blog. I am going to do a cookie of the week every Friday (which the people who work with Adam are very happy about, they get leftovers!). I am going to try some new and different cookie recipes. I can tell you what worked and what didn't. If I enjoy myself I will keep this up, but right now my goal is just until the end of September.
For our first cookie I really needed to use up some of the zucchini laying around the house. A bunch of my friends are growing zucchini and are giving them to me, so I have a big pile. Then the newest Everyday Food magazine arrived and lo and behold there was a cookie recipe with zucchini. I wanted to try it. I had to go buy the lemon and cornmeal, but those were not expensive at all. The lemons were on sale for .69 and the cornmeal for a large box was under $3. I had everything else in the pantry. If you are thinking that the cornmeal might be much, just think, now you can make polenta too!
So here is the recipe:
1/2 cup butter softened
1 cup confectioner's sugar
1/2 tsp. vanilla extract
1 tsp. packed finely grated lemon zest
1 tsp. coarse salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 medium zucchini grated on small holes of a box grater (about 1 cup)
1. Preheat the oven to 325. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
2. Drop dough by rounded tablespoonful, 2 inches apart, onto two parchment lined baking sheets. Bake until cookies are light golden brown at edges, 25-30 min., rotating the sheets halfway through. Let cool completely on wire rack.
Makes 25 cookies.
Now, this cookie came out without a heavy zucchini taste. I also didn't get the amount of cookies it claims! Not sure what I did wrong to not get that, but oh well! I even got the kids to eat them, and I would consider them some what of a healthy cookie ;-)