Lemon-Zucchini Cornmeal Cookies

Here's a recipe from Martha Stewart -- another way to use up some extra garden zucchini. They turned out great. The only change I'd make would be to halve the amount of salt. I found them too salty. And I wouldn't use coarse salt...I kept biting into mouthfuls of salt! Otherwise, they were pretty yummy. I used yellow zukes so it's hard to see the flecks amongst the cornmeal.

1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 teaspoon packed finely grated lemon zest
1 teaspoon coarse salt
1 cup all-purpose flour, (spooned and leveled)
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)
Directions

Preheat oven to 325 degrees. 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.

Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.