Sunday, August 01, 2010

Almost Vegetarian Lemon Zucchini Cornmeal Cookies

Somehow, we’ve got three full bags of powdered sugar in our 2 bedroom apartment. I have a suspicion they are leftovers from cupcakes never made, but I couldn’t tell you for certain. Anyway, when I happened upon a recipe that would use the leftover summer squash in my fridge and powdered sugar, I was sold. Luckily, these little cookies taste great too and are fairly healthy for you too. Well, healthy enough that I didn’t feel too guilty about eating them for breakfast and Kelli triumphantly called them “Vegetarian Cookies!” (Somehow she’s embraced my almost-vegetarianism as much as I have). When Kelli ate them, she said that she loved them so much she wanted to get them pregnant. Now, if that’s not a voucher for these cookies-I’m not sure what is. Enjoy!

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Adapted from Everyday Food

Lemon-Zucchini Cornmeal Cookies

  • 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 summer squash or 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.
Makes 25 cookies.

Notes: I only had summer squash in my fridge so I used it. The cookies were delicious, and although the green specks of a zucchini would make the cookies a little less yellow or orange-feel free to use what you have.

The next time I make these I may add a little bit of spice, but they aren’t lacking for flavor at all.

2 comments:

plainoldsarah said...

i would just like to report that these are baking in my oven RIGHT NOW! thanks for the inspiration. i had a monster zucchini on my counter and my husband hates zucchini and lemon so i thought these would be great to have all to myself! to use up the rest of the zucchini i pulled out my "no man knows my pastries" cookbook and turned to the chapter on it. i decided to make zucchini chocolate cake (to share with him if he dared). and lo and behold - in the same chapter is a recipe for lemon zucchini cookies - not as healthy as your version, though, so i went with your recipe. thank you!

NoSurfGirl said...

yum! Will have to try. I used to hate squash. I can't believe it, now. How could anyone hate squash?