Do you notice a theme here? We're trying to clear out the freezer of last year's produce before the garden is going again this year.
These cookies are great by themselves or with the cream cheese frosting filling.
These cookies are great by themselves or with the cream cheese frosting filling.
Image may be NSFW.
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*photo and recipe courtesy of Everyday FoodIngredients
Serves 14
- 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
- 8 ounces cream cheese, room temperature
- 1 cup confectioners' sugar, sifted
Directions
- Preheat oven to 350 degrees. 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.
- Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
- 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.
- 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.
