Monday, February 1, 2010

Lemon Zucchini Cookies

To go along with my story on balance, here is a recipe that I think is a tasty complement. I adapted this recipe from a cornmeal cookies recipe published in "Everyday Food."

This one I put together partly because I didn't have all the ingredients for cornmeal cookies. The other reason was because I wanted to serve them to my daughter, so I cut the sugar down and added whole wheat flour. The confectioners sugar makes them light and airy, and the lemon adds that nice little tang.

Preheat the oven to 325 degrees.

1/2 cup (one stick) unsalted butter
1/2 to 3/4 cup of natural confectioners sugar (evaporated cane juice)
1/2 teaspoon vanilla extract
1 teaspoon packed lemon zest (finely grated)
1 teaspoon course salt
1 cup of graham flour
1/2 cup of whole wheat pastry flour
1 medium zucchini, grated fine (about 1 cup)

In a large bowl, mix together butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flours and mix until crumbly. Add zucchini and stir until a thick dough forms.

Drop dough by rounded tablespoons , 2 inches apart on to two parchment-paper lined sheets. Press down until slightly flat. Bake until cookies are light golden at the edges, about 25-30 minutes. Cool on wire racks.

Makes 25 or so cookies.

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