ZUCCHINI LEMON COOKIES
these are great and its a great way to get your kids to eat zucchini if they don't like it
Provided by Patsy Fowler
Categories Cookies
Time 30m
Number Of Ingredients 13
Steps:
- 1. place 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
- 2. preheat oven to 375. line a baking sheet with parchment paper.
- 3. in a medium bowl, combine the flour, baking powder and salt and whisk to continue.
- 4. in a large bowl or stand mixer, beat the butter for about 1 minute.
- 5. add the sugar and heat for 1-2 minutes, until light and fluffy.
- 6. add the vanilla, lemon zest, and milk and heat until combined.
- 7. add the flour mixture in batches and mix until combined. fold in the zucchini.
- 8. using a tablespoon, scoop balls of the cookie dough onto the baking sheet. flatten the cookie slightly with your finger.
- 9. bake for 13-16 minutes or until just golden brown. the cookies won't appear done, but they will set as they cool.
- 10. for the glaze, whisk together the powdered sugar, milk and lemon zest until combined.
- 11. using a knife or pastry brush glaze the tops of the cooled cookies. allow to set for 5 minutes. store these in the refrigerator.
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