Friday, August 26, 2011

Zucchini Sandwich Cookies

My camera broke this week (hence the borrowed image).

Double sigh, double groan.

But it's hard to stay sullen for very long when cookies spiced with zucchini and piled high with cream cheese frosting are around. Yum. They remind me so much of a miniature carrot cake- same kind of texture, very similar flavors, and comparable colors. And if you love carrot cake, you will go ga-ga for these.

It's been a fun week using zucchini! I hope it's been helpful for you in expanding your zucchini recipe repertoire.

Till next week.
Ta ta!!!

Zucchini Sandwich Cookies

{Martha Stewart}

Coarse salt

1 1/2 sticks unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 cup finely grated zucchini

1 cup old-fashioned rolled oats

1/2 cup chopped toasted walnuts (kate note: ugh, no thank you for me)

8 ounces cream cheese, room temperature

1 cup confectioners' sugar, sifted

Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.

Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.

Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.

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