In the words of my son, “Mom, these are awesome.” And they were.
I have been in the mood for a good cookie, but something other than the old stand-by of chocolate chip or peanut butter. I wanted something new and different. When I saw these, I knew they would stay moist from the zucchini and have an incredible texture from the nuts and oats.
They were outstanding, especially with the cream cheese filling. We all ate our fair share last night.
How perfect these zucchini bread cousins would be on a picnic, or anywhere!
Oh and I’m sure these are healthy.
Preheat oven to 350o F. Sift flour, cinnamon, baking powder, baking soda and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy, about 3 minutes. Beat in egg and vanilla.
Beat flour mixture into butter mixture. Stir in zucchini, oats and walnuts. Refrigerate until firm, about one hour.
Using a 1-1/2″ ice cream scoop (about 2 Tablespoons), drop dough onto parchment-lined baking sheets, spacing 2″ apart. Bake until edges are golden, about 17 minutes.
Let cookies cool completely on a wire rack.
Beat together remaining 1/2 stick butter, cream cheese and confectioners’ sugar until smooth. Spread 1 heaping Tablespoon filling onto flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.
Very nice cookie.
Zucchini-Nut-Bread Cookie Sandwiches
Adapted from Martha Stewart
1 cup all-purpose flour
1-1/4 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 sticks (3/4 cups) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light-brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar, sifted
Preheat oven to 350o F. Sift flour, cinnamon, baking powder, baking soda and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy, about 3 minutes. Beat in egg and vanilla.
Beat flour mixture into butter mixture. Stir in zucchini, oats and walnuts. Refrigerate until firm, about one hour.
Using a 1-1/2″ ice cream scoop (about 2 Tablespoons), drop dough onto parchment-lined baking sheets, spacing 2″ apart. Bake until edges are golden, about 17 minutes. Let cookies cool completely on a wire rack.
Beat together remaining 1/2 stick butter, cream cheese and confectioners’ sugar until smooth. Spread 1 heaping Tablespoon filling onto flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.
One Year Ago: Chocolate Chip Cornbread Breakfast Cake
Two Years Ago: I Have to Sit on My Hands
Three Years Ago: My Atlantis
