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!

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.

Cheesy Chicken Chowder:

From page 33 of Taste of Home's Prize Winning Recipes cookbook.

3 cups chicken broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups grated cheese
2 cups diced, cooked chicken

In a 4 quart saucepan bring chicken broth to a boil.
Reduce heat; add potatoes, carrots, celery, onion, salt and pepper.
Cover and simmer for 15 minutes or until vegetables are tender.

Meanwhile, melt butter in a medium saucepan; add flour and mix well.
Gradually stir in milk; cook over low heat until slightly thickened.
Stir in cheese and cook until melted.

Add cheese mixture to broth and add chicken.
Cook and stir over low heat until heated through.

Yield: 6-8 servings.

*I didn't add celery but did add a lot more onion. Broccoli would be a good add to this as would bacon. It's so good!