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!