Good morning friends! It's been a while... Sorry for the laps in blogging. Did you plant a garden this summer? We did, but ours didn't do so great. One crop that seems to always survive, though, is the zucchini. We have tried a few different new recipes this summer with the zucchini and this one turned out great. I actually found this recipe in an old issue of "Martha Stewart Living" magazine. It's kind of a variation on a "Little Debbie" cookie. I hope you enjoy! My kids all loved and I think my husband liked too.
Zucchini Bread Sandwich Cookies
Ingredients:
1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Coarse salt
1 1/2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts (We didn't add these due to nut allergy)
8 ounces cream cheese, room temperature (I used reduced fat)
1 cup confectioners' sugar, sifted (I'm lazy and don't sift)
Directions:
1. Preheat oven to 350*. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
3. Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
4. Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.
Have a great day!
