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.

These are mmmmmmmmm good. They are addictive and the salt really pops. They're crunchy outside and soft inside. Highly recommended recipe!

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??