Zucchini Cookies with Lemon & Cornmeal

Name: Zucchini Cookies with Lemon & Cornmeal Recipe
Yield: 24
Ingredients: 1/2 cup unsalted butter room temperature; 1 cup icing (confectioner's) sugar; 1/2 tsp vanilla; 1 tsp packedf inely grated lemon zest; 1 tsp coarse salt; 1 cup all-purpose flour; 1/2 cup fine cornmeal; 1 cup grated zucchini

Number of Servings: 24

Ingredients

1/2 cup unsalted butter, room temperature1 cup icing (confectioner's) sugar1/2 tsp vanilla1 tsp packedf inely grated lemon zest1 tsp coarse salt1 cup all-purpose flour1/2 cup fine cornmeal1 cup grated zucchini

Directions

Preheat oven to 325. In a mixing bowl combine butter and sugar until fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and stir until mixture is crumbly. Add zucchini and stir until a thick dough forms. Drop by rounded tablespoons 2 inches apart onto cookie sheets lined with parchment paper. Bake 25 to 30 minutes or until cookies are light golden brown at the edges, rotating cookie sheets halfway through.

Serving Size: 2 dozen

Number of Servings: 24

Recipe submitted by SparkPeople user TASHAPET.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 84.0
Total Fat: 4.0 g
Cholesterol: 10.4 mg
Sodium: 98.7 mg
Total Carbs: 11.3 g
Dietary Fiber: 0.5 g
Protein: 0.8 g

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