{ Zucchini Bread Sandwich Cookies }

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!

White Chocolate & Cranberry Cookies

These are my all time favorite cookie.  Or at least they are my favorite that I actually bake.  I have a few other favs, but none of which I make.  I found this recipe online back before Christmas and have baked numerous times since.  I also just realized when I baked these this morning that I could make them egg free for my son.  There is zero difference in taste between the recipe with egg and the egg substitute I used in this recipe.  I was really excited they still tasted as good because now I won't have to bake 2 separate batches.  Yea for less mess!  Do you have a favorite cookie, if so, send the recipe my way, I would love to try!  Have a great Tuesday!

White Chocolate & Cranberry Cookies

Ingredients:

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy/vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips (my favorite are Ghirardelli)
1 cup dried cranberries

Directions:

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Egg Substitute:

1 1/2 tablespoon oil

1 1/2 tablespoon water (can add 1/4 tablespoon more if too dry)

1 tsp baking powder

Mix together and add in place of 1 egg in any baked recipe.  Wouldn't recommend in baked good that require more than 2-3 eggs. 

Enjoy!!