1 and 1/2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 tsp pure vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts
8 oz cream cheese, room temperature
1 cup confectioners sugar, sifted
Instructions
Preheat oven to 350. Sift flour, cinnamon, baking soda, baking powder, and 1/4 tsp salt inot a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat egg and vanilla.
Beat flour mixture into butter mixture. Mix zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
Using a 1 and 1/2 inch ice cream scoop (about 2 tbsp), drop dough onto parchment lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
Beat the remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tbsp filling onto the flat side of 1 cookie, and sanwich with another cookie. Repeat with remaining filling and cookies.
Originally Submitted
3/13/2011
0 Out of 5 from
0 reviews
You can add this Zucchini-Nut-Bread Cookie Sandwiches recipe to your own private DesktopCookbook.