ZUCCHINI AND CREAM THUMBPRINT COOKIES

Zucchini and Cream Thumbprint Cookies image

We added zucchini to Betty Crocker Molasses Cookies and added a cool cream cheese center for a rich and creamy taste treat.

Provided by Brooke Lark

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 11

Ingredients

1 pouch (17.5 oz) Betty Crocker™ molasses cookie mix
1/2 cup butter, softened
1 small zucchini, grated
1 whole egg
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup sugar
1 egg white
1/2 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/4 cup ground or finely chopped walnuts

Steps:

Heat oven to 375°F. In medium bowl, stir together cookie mix, butter, zucchini and whole egg until blended. Shape dough into 1 1/2-inch balls; place on ungreased cookie sheet. Press thumb into center of each cookie to make indentation.
In large bowl, beat cream cheese, sugar and egg white with electric mixer on medium speed until smooth. Spoon 1 teaspoon cream cheese mixture in center of each cookie.
Bake 8 to 12 minutes or until edges are golden brown and centers are set. Remove from cookie sheet to cooling rack; cool completely.
In small microwavable bowl, microwave frosting uncovered on High about 30 seconds or until melted. Stir in cinnamon and almond extract. Spoon frosting into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle frosting over cookies. Sprinkle with walnuts. Let stand until frosting is set.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g