More zucchini calls for more zucchini recipes. This time I thought something sweet was in order. I got this recipe in my daily cookie email from Martha Stewart. She sends them to me personally…ok, not personally. I had everything on the ingredient list, so not having to go to the grocery store was an appealing thing to me about this cookie.
I liked the crunch that the cornmeal provides, the clean flavor of the lemon and the moistness that the zucchini adds. You can’t really taste the zucchini, so don’t let that deter you. The cookie isn’t too sweet. It would be nice with a cup of coffee or tea. A nice afternoon treat! Enjoy!
Lemon Zucchini Cornmeal Cookies
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup powdered sugar
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon packed finely grated lemon zest
- 1 teaspoon coarse salt
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1 medium zucchini, grated on small holes of a box grater (about 1 cup)
- Preheat oven to 325 degrees. In a large bowl, mix butter and sugar until pale and fluffy.
- Stir in vanilla, almond, lemon zest, and salt.
- Add flour and cornmeal and mix until mixture is crumbly.
- Add zucchini and stir until a thick dough forms.
- 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.