Lemon-Zucchini Cornmeal Cookies

Ingredients:
  • 1/2 C butter, room temperature
  • 1 C powdered sugar
  • 1/2 tsp. vanilla
  • 1 tsp. packed finely grated lemon zest (or 1/4 tsp. lemon oil)
  • 1 tsp. coarse salt
  • 1 C flour
  • 1/2 C fine cornmeal
  • 1 medium zucchini, grated on small holes of a box grater (about 1 cup)
Instructions:

Preheat oven to 325.

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.


Date Added:February 08, 2010
Classification:Cookies/Biscotti
Source:Everyday Food
Meal:Snack
Course:Dessert
Preparation:

Bake

Notes:

2010…2015