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Lemon-Zucchini Cornmeal Cookies

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These lemony cookies are an easy treat to make up for fall celebrations.

  • Yield: Makes 25 cookies

Source: Everyday Food, September 2009

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

  1. 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.

  2. 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.

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