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Zucchini Recipes for the Summer Glut (and a Recipe for Lemon Zucchini Cornmeal Cookies)

Recipe: Lemon-Zucchini Cornmeal Cookies

Summary: A lemony cookie/biscuit flecked with zucchini sparkles as a great way to use up too much summer zucchini from the garden. Cornmeal gives them good texture.     

Ingredients

  • Lemon Zucchini Cornmeal Cookies on Shockingly Delicious [1]1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup confectioners’ sugar (spooned and leveled)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons packed finely grated lemon zest
  • 1 teaspoon coarse salt
  • 1 cup all-purpose flour, (spooned and leveled) (can use half white whole wheat flour)
  • 1/2 cup fine cornmeal
  • 1 cup zucchini, grated on small holes of a box grater
  • Decoration: Raw or turbinado sugar, or coarse sugar crystals

Instructions

  1. Heat oven to 325 degrees. Line two baking sheets with parchment paper or a silicone mat.
  2. Using an electric mixer, cream butter and sugar until pale and fluffy. Mix in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until crumbly. Add zucchini; dough will thicken.
  3. Drop dough by rounded tablespoons, about 2 inches apart, onto baking sheets. Using fingers, tap tops a bit flatter and then sprinkle with coarse sugar crystals. Bake until cookies are light golden brown at edges, about 15-20 minutes, rotating sheets halfway through. Let cool completely on wire racks.
  4. Makes 30-36 cookies.

Quick notes

You can see the original recipe here [2].

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 15

Culinary tradition: USA (Nouveau)

My rating 4 stars:  ★★★★☆ 1 review(s)