You can eat them straight from the refrigerator!
Zucchini nut bread cookie sandwiches
1 ¼ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
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