Lemon-Zucchini Cornmeal Cookies

Name: Lemon-Zucchini Cornmeal Cookies
Cook time: 25 min
Total time: 25 min
Yield: 25
Ingredients: 1/2 c. unsalted butter; 1 c. confectioners' sugar; 1/2 tsp. pure vanilla extract; 1 tsp. lemon zest; 1 tsp. Coarse salt; 1 c. all-purpose flour; 1/2 c. fine cornmeal; 1 c. zucchini

Published: Jun 16, 2013

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Yields:

Cook Time:

25 mins

Total Time:

25 mins

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Try a surprisingly scrumptious cookie packed with zucchini and fresh lemon zestiness.

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Directions

1. Step 1Preheat oven to 325 degrees F. 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. Step 2Drop 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.
  
  Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.