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Zucchini-Nut-Bread Cookie Sandwiches

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These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is right in your kitchen. A sweet cream-cheese filling goes in the middle. Print these nifty labels onto adhesive paper or attach with double-sided tape.

  • Prep:
  • Total Time:
  • Servings: 14

Source: Martha Stewart Living, March 2011

Ingredients

  • 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

  1. 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.

  2. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.

  3. 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.

  4. 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.

Reviews Add a comment

  • leah.bleich
    9 MAR, 2016
    I do not know what I did wrong here. I followed the recipe to a T, but when I went to remove them from the cooling rack, they crumbled in my hand. They were so crumbly that I couldn't even pack the crumbs to make a ball. I bake often, and get compliments regularly, but something went wrong with these. I wish I knew what...
    Reply
  • Kay Thornton Miller
    12 AUG, 2013
    Made this today.. Really wonderful. It is moist, I added raisin.. My Husband really liked it. He said to him its better then the bread.. Will make again and again..
    Reply
  • CocoaAndChanel
    19 SEP, 2012
    Oops, I suppose I should have mentioned I also made the originals. So in review of the original recipe and my chocolate twist - both great.
    Reply
  • CocoaAndChanel
    19 SEP, 2012
    These are quite good. As far as the cookies, the are soft and moist, almost like a muffin top. I decided to play with the recipe a bit - because nothing goes with zucchini like chocolate! Add about 1 TB. cocoa powder in with the flour mixture and a handful (1/2 C?) chocolate chips in with the nuts. (Also, I used pecans.) The dough looks like mud, but once baked they are fine. A great recipe for all my summer's end zucchini!
    Reply
  • misskat333
    29 MAR, 2012
    These cookies were DELICIOUS! I took them to work and everyone enjoyed them as well! I forgot the walnuts but they still tasted great. I also didn't make the filling, the cookies were great alone. They are soft and moist cookies, my favorite. I will definitely be making these again!
    Reply
  • Reeneerule
    2 NOV, 2011
    Rave reviews. Made as directed except I traded out toasted hazelnuts for walnuts. I must have skimped on frosting as I had enough for 2 batches.
    Reply
  • NHChick
    1 SEP, 2011
    @Soni-I noticed the thing about preheat the oven then refrigerate for an hour too. I used 1/4 tsp salt. and they came out good.
    Reply
  • NHChick
    1 SEP, 2011
    These cookies are delish! I haven't made the frosting yet but I think they will just keep getting better. The only thing I didnt like about this recipe is that it didn't say if you should remove the water from the zucchini or not. Seeing as there was only 1 egg in the recipe I left it in. I think next time I will remove some of the liquid from the zucchini. Also, I didnt have walnuts at home (and my husband isnt a fan of nuts) so I just left them out. Otherwise I followed it as written.
    Reply
  • Soni
    1 SEP, 2011
    This recipee as written needs work. It starts by saying preheat the oven, then after you mix the ingredients it says put in fridge for an hour. the salt in the list of ingredients doesn't have the measurement. I'm hoping they came out good. I have shut off the oven and am waiting while its in the freezer.
    Reply
  • henderson3
    19 AUG, 2011
    This is a great recipe. Yes, the cookies are soft. I didn't bother adding the cream cheese filling since I have a 2yr old picky eater. It was a great way to get some veggies into my picky eater. Didn't have any nuts and its still tastes great. My electric oven only required 15 min. until golden brown. My batch made 30 cookies.
    Reply