Lemon-Zucchini Cornmeal Cookies
-1/2 cup unsalted butter, room temperature
-1 cup powdered sugar
-1/2 teaspoon vanilla
-1 teaspoon finely grated lemon zest
-1 teaspoon coarse salt
-1 cup flour
-1/2 cup cornmeal
-1 cup grated zucchini
1) Preheat oven to 325 degrees. In a large bowl, mix butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until crumbly. Add zucchini and stir until a thick dough forms.
2) Drop dough by rounded tablespoons, 2 inches apart on cookie sheets line with parchment. Bake until golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Cool on wire racks. Makes 25 cookies.
Of course, I don't have Martha's permission to put that recipe up here, but the cookies are so darn good that I'm sure once you make a batch (I'm currently baking my second in three days) you'll be so impressed that you'll run out and buy the magazine, maybe even get a subscription, too! Hopefully that will make it up to Martha.
My neighbor has been bringing me zucchini from her own garden and also from her brother's. We've had zucchini fritters and sauteed zucchini and I was thinking I'd probably make some zucchini bread, bran muffins, and maybe even some brownies, but now that I've tried this recipe I may have to just grate all those zucchinis and freeze them into one cup portions so that I can make these cookies all year long. I'm also thinking that I might experiment a little with carrot/lime or sweetpotato/orange cornmeal cookies.
If the next time you see me I weigh significantly more, this cookie is the reason. If the next time I see you YOU weigh significantly more, well, we'll be in the same boat! I'm sure you'll look great!!
1 comment:
I am definitely going to try that recipe this fall. And yes, I'll be happy to blame you and Martha if I weigh more the following spring - it's great to have someone else to blame! Seriously, that sounds like a good cookie.
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