Lemon-Zucchini Cornmeal Cookies
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Everyday Food, September 2009
- Yield Makes 25 cookies
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Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon packed finely grated lemon zest
- 1 teaspoon coarse salt
- 1 cup all-purpose flour, (spooned and leveled)
- 1/2 cup fine cornmeal
- 1 medium zucchini, grated on small holes of a box grater (about 1 cup)
Directions
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Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
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Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.
These are delicious! I'm not sure if grating the zucchini so finely made it juicier, but I squeezed as much moisture out as I could after grating, and the texture of the finished cookies was great. The flecks of salt are so tasty. I highly recommend giving these a try!
OMG. Delish!!!!!
MUST use coarse salt - that salty/sugary combo just goes POW! Loved it! My kids even ate these...ha ha...hiding veggies inside! ;)
The people who didn't like these had underdeveloped tastebudes or did something worng....
OUTSTANDING!
I made these and they were really good. Turned out perfectly. I made them a bit smaller and got 32 cookies from 1 batch.
What is the reason for mixing the butter and the sugar with a wooden spoon? Are there no eggs or baking soda/and or powder in this recipe?
I tried making these and they were not good. Don't know what I did wrong, followed the recipe exactally, except I doubled the batch- but still only got 25 cookies, using
rounded tablespoon, ??? Did not look like the pic and did not taste good. I was sure an ingredient must be missing from the recipe. No??