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Thursday, August 1, 2013

Zucchini Lemon Cookies

This recipe wins the award for the most original zucchini use! These cookies have a nice crunch on the outside, with a light and cakey crumb on the inside. I have stored them in the cookie jar, and unfortunately they have lost their crunch; maybe another storage option would work better. It might be fun to try it with different citrus, too--zucchini orange cookies, zucchini lime cookies? Maybe.

On altitude: this is the original recipe, no adjustments made for high-altitude. I'll try to adjust and post the changes. But these cookies are so good, I couldn't wait to share.



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Zucchini Lemon Cookies


Source: Food52
Yields about 2 dozen cookies

2 c all purpose flour
1 teas baking powder
1 pinch coarse salt
3/4 c unsalted butter, room temperature
3/4 c sugar
1 egg
2 T fresh lemon zest
1 c shredded zucchini

Preheat oven to 375F. Combine flour, baking powder and salt in a separate bowl.

In a mixer, combine butter and sugar; beat until light and fluffy. Add the egg and mix until incorporated. Add lemon zest and zucchini and mix until fully combined.

With the mixer on low, slowly add the flour mixture to the wet ingredients until all the flour has been added and is completely mixed in. Do not overbeat.

Drop by rounded teaspoon onto a prepared cookie sheet and bake for 14-16 minutes, or until edges of cookie are golden.

Variation from Colette:

Make a simple glaze mixing powdered sugar and lemon juice depending on your preference (about 3 parts sugar to 1 part lemon juice is what I used). You can pipe the glaze on if it is thick (use a baggie with a corner clipped off) or brush it on if it is thin. 


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