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

Everyday Food, September 2009

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Recipe Summary

Yield:
Makes 25 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (3)

132 Ratings
  • 5 star values: 25
  • 4 star values: 46
  • 3 star values: 41
  • 2 star values: 14
  • 1 star values: 6
Rating: 5 stars
07/20/2015
These cookies turned out great and were a big hit at the party I brought them to. I followed other commenters' tips of making sure to use course salt, which I think is definitely the right thing to do. The only thing was that these cookies were flatter and thinner than the pictures, and less rounded at the edges.
Rating: Unrated
09/05/2013
These are mmmmmmmmm good. They are addictive and the salt really pops. They're crunchy outside and soft inside. Highly recommended recipe!
Rating: Unrated
09/12/2011
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!
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