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!
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
- 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.
- 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.
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.
