Tuesday, September 13, 2011

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)

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.


JENNIFER said...

Hi Ronna! I'm not a big zucchini eater but if it's in bakery then I do eat it :o) Our neighbors gave us a few from their garden and I didn't know what to make with them so I made zuccini bread, it tasted really good... so these cookies sound like something I would definitly eat...LOL! Have a nice week! Hugs Jennifer

Deb said...

I'm always looking for ways to use zucchini. Thanks for this. Hugs

Rachel said...

I just pressed 'next blog' from my blog, and stumbled along here.

This is amazing! I had too many caugettes (British name for zucchini) than I knew what to do with them this summer. I love carrot cake so will be sure to add this to my receipe book. Thank you!


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