Sunday, January 3, 2016

Lemon Zucchini Cornmeal Cookies


  • 1/2 cup (1stick) butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla paste
  • 1 teaspoon packed finally grated lemon zest
  • 1 teaspoon coarse Kosher salt
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 cup Red Bob Mill's Blue Cornmeal, milled to fine
  • 1 medium zucchini grated on a box grater (a bit over a cup)

Preheat oven to 350 degrees.


Peel and grate zucchini and set aside.

In a large bowl, beat the sugar and butter until light and fluffy.  It will not be liked creamed sugar, but will be more of a crumb mixture.  Add vanilla, lemon zest, and salt.  Mix more.  Add flour and cornmeal and mix until mixture is crumbly.

Add zucchini and beat until a thick dough forms.  At first, it will just look like more crumbs and will not stick together at all.  However, after a while, the moisture of the zucchini will begin to form a batter and eventually it will be a sticky, thick, dough.

Drop by rounded spoons, 2 inches apart, on a baking stone or parchment paper.  Bake until the cookies are a light golden brown at the edges, 25-30 minutes, rotating sheets halfway through.  Immediately transfer to a wire rack and let cool completely.

Myrtle's Note:  I went Googling for a way to use up leftover zucchini and found this recipe.  I was a bit hesitant, but was also intrigued.  I only have blue cornmeal, but it worked just beautifully.  I accidentally misread the vanilla amount, but I really liked the way the cookies turned out, so I left my recipe with the mistaken amount.  These are really great cookies, with several flavors coming through as you eat them.  The course Kosher salt contrasts with the sweetness of the sugar.  The cornmeal brings a nuttiness.  Then there is the lemon and the vanilla.  Just spectacular!

Yield:  24 cookies