06 June 2012

Zucchini Nut Bread Cookie Sandwiches

Or as I call  'em Zucchini whoopie cookies.  These are so yummy.  I love zucchini anything so the fact that I get 2 cookies with yummy filling in between is great!  These cookies will be a big hit.  I always get a lot of comments when I bring to parties.

You can eat them straight from the refrigerator!

Zucchini nut bread cookie sandwiches

1 cup flour

1 ¼ teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon baking powder

Course salt

1 ½ sticks unsalted butter, room temp

½ cup sugar

½ cup light brown sugar

1 large egg

½ teaspoon pure vanilla extract

1 cup finely grated zucchini

1 cup old fashioned oats

½ cup chopped walnuts

8 oz cream cheese, room temp

1 cup confectioners’ sugar

Sift flour, cinnamon, baking soda, baking powder and ¼ teaspoon salt into a bowl.  Beat 1 stick butter and sugars until pale and fluffy.  Beat in egg and vanilla.

Beat in flour mixture into butter mixture.  Mix in zucchini, oats, and walnuts.  Refrigerate until firm about 1 hour.

Preheat oven to 350.  Using 1 ½ inch ice cream scoop (about 2 tablespoons) drop dough onto parchment lined baking sheets, spacing about 2 inches apart.  Bake until the edges are golden, about 17 minutes.  Let cool on a wire rack.

Beat together remaining ½ stick butter, cream cheese and confectioners’ sugar until smooth.  Spread 1 heaping tablespoon filling onto the flat side of 1 cookie and sandwich with another cookie.  Repeat with remaining filling and cookies.

Store finished cookies in refrigerator.

* * I place frosting in a Ziploc bag, cut off lower corner and pipe onto flat side of cookie.

This is from Martha Stewart March 2011

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