Monday, October 12, 2009

lemon-zucchini cornmeal cookies

the goods:

1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon packed finely grated lemon zest
1/2 teaspoon vanilla extract
1 teaspoon salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)

Preheat oven to 325 degrees.

In a medium bowl, mix butter and sugar with a wooden spoon until pale and fluffy.

Stir in vanilla, lemon zest, and salt.

Add flour and cornmeal.

Mix until mixture is crumbly.

Add zucchini and stir until a thick dough forms.

Drop dough by rounded tablespoons, 2 inches apart onto a parchment-lined baking sheet.

Bake until cookies are light golden brown at edges, 25-30 minutes.

Let cool completely on wire racks.

Serve with milk!


Chris and Jenni said...

I have to say these were the strangest (but not bad) cookies I have ever had. Not even sure I would call them cookies. Maybe, nuggets? or cornmeal drops? piles?

Amber Carter said...

That is a weird combination!