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