zucchini lemon cookies
(1 rating)
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these are great and its a great way to get your kids to eat zucchini if they don't like it
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(1 rating)
yield
24 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For zucchini lemon cookies
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1 mdzucchini, shredded
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1 1/2 cwhite whole wheat flour
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1/2 tspbaking powder
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1/2 tspsalt
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1/2 cbutter, unsalted, softened
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3/4 craw cane sugar
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1/2 tspvanilla extract
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1/2 tsplemon zest, grated
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2 Tbsp1% milk
- FOR THE GLAZE:
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1/2 cpowdered sugar
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2 Tbsp1% milk
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1/4 tsplemon zest, grated
How To Make zucchini lemon cookies
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1place the shredded zucchini in a colander lined with a kitchen cloth and let it sit for 30 minutes. this will allow some of the moisture of the zucchini to drain.preheat oven to 375. line a baking sheet
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2preheat oven to 375. line a baking sheet with parchment paper.
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3in a medium bowl, combine the flour, baking powder and salt and whisk to continue.
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4in a large bowl or stand mixer, beat the butter for about 1 minute.
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5add the sugar and heat for 1-2 minutes, until light and fluffy.
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6add the vanilla, lemon zest, and milk and heat until combined.
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7add the flour mixture in batches and mix until combined. fold in the zucchini.
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8using a tablespoon, scoop balls of the cookie dough onto the baking sheet. flatten the cookie slightly with your finger.
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9bake for 13-16 minutes or until just golden brown. the cookies won't appear done, but they will set as they cool.
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10for the glaze, whisk together the powdered sugar, milk and lemon zest until combined.
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11using a knife or pastry brush glaze the tops of the cooled cookies. allow to set for 5 minutes. store these in the refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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