Best Lemon Zucchini Cornmeal Cookies Recipes

LEMON-ZUCCHINI CORNMEAL COOKIES

Lemon-Zucchini Cornmeal Cookies image

These lemony cookies are an easy treat to make up for fall celebrations.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 25 cookies

Number Of Ingredients 8

Ingredients

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)

Steps:

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 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.

Nutrition Facts : Calories 80 g, Fat 4 g, Protein 1 g

LEMON-ZUCCHINI CORNMEAL COOKIES

Lemon-Zucchini Cornmeal Cookies image

This is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread.

Provided by Linda O.

Categories Drop Cookies

Time 45m

Yield 2 dozen

Number Of Ingredients 8

Ingredients

1/2 cup butter, room temp
1 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon finely grated lemon zest
1/2 teaspoon coarse salt
1 cup flour
1/2 cup fine cornmeal
1 medium zucchini, peeled and seeded, finely grated (about 1 cup-after grating in food processor, I chopped it up on a cutting board)

Steps:

1. Preheat oven to 325 degrees;. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms.
2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through.

Nutrition Facts : Calories 998.4, Fat 48, SaturatedFat 29.5, Cholesterol 122, Sodium 1007.7, Carbohydrate 134.4, Fiber 5, Sugar 61.7, Protein 10.6

LEMON-ZUCCHINI CORNMEAL COOKIES

LEMON-ZUCCHINI CORNMEAL COOKIES image

Categories Cookies Vegetable Dessert Bake

Yield 2 dozen

Number Of Ingredients 8

Ingredients

1/2 c. butter, room temp
1 cup powdered sugar
1/2 t. vanilla
1 t. finely grated lemon zest
1/2 t. coarse salt
1 c. flour
1/2 c. fine cornmeal
1 medium zucchini, peeled and seeded, finely grated (about 1 cup-after grating in food processor, I chopped it up on a cutting board)

Steps:

1. Preheat oven to 325˚. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms. 2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through

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