We are loving all the zucchini I am harvesting from the garden and so far all the recipes using the fresh zucchini have been a hit. Maisie asked for some cookies so in another attempt to use some of the zucchini and get some extra veggies into all of us, I decided to make cookies. These cookies were delicate, delicious, just a touch sweet and loved by everyone.
For the Cookie:
- 3/4 cup butter
- 3/4 cup sugar
- 1 egg
- zest of two lemons
- juice of 1 lemon
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups shredded unpeeled zucchini
- 1 cup coarsely chopped walnuts
- 1 cup powdered sugar (more or less to achieve desired consistency)
- juice of one lemon (from the extra one you zested above)
- decorative sprinkles
Preheat oven to 375 degrees. Cream together the butter and sugar. Add egg the egg, lemon zest and juice and mix well. Add flour, baking powder & salt and stir well to mix. Stir in the zucchini and nuts. Using a 2 Tablespoon scoop, scoop out cookies onto Silpat or parchment lined cookie sheets. Bake for 10 minutes until bottoms are just slightly golden.
While cookies are baking, stir together the glaze ingredients, sugar and lemon juice, until smooth.
Once the cookies are finished baking, remove to a wire cooling rack and while still hot, frost and add the decorative sprinkles then allow to cool completely.