Recipe: Lemon-Zucchini Cornmeal Cookies

This recipe is from Everyday Food Magazine, September 2009, page 136. I have a subscription to the magazine and really enjoy the recipes. I find the featured recipes are mostly in season, and easy to make. IV>

In their September 2009 edition they have a great recipe for Lemon-Zucchini Cornmeal Cookies. Oh my, these are lemony and delicious! The only thing I did differently from the recipe is I pealed my zucchini prior to shredding - which I came to realize later I didn't have to do!

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 zucchini, grated on small holes of a box grater (about 1 cup)

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 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.

per cookie: 80 cal; 3.8g fat (2.3g sat fat); 0.8g protein; 11g carb; o.3g fiber