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zucchini.nut.bread cookie sandwiches

March 8, 2011

Heaven.

These are really good and not too hard to make. I found them in the March 2011 edition of Martha Stewart’s Living magazine.

1 cup all-purpose flour
1 1/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
A pinch of salt
1/2 cup granulated sugar
1/2 cup packed, light-brown sugar
1 egg
1/2 tsp vanilla extract
1 cup finely grated zucchini (I just diced mine really small)
1 cup rolled oats
1/2 cup chopped, toasted walnuts or pecans
8 ounces of cream cheese, room temperature
1 cup confectioner’s sugar

1. Preheat oven to 350F. Sift flour, cinnamon, baking soda, baking powder and salt into a bowl. Beat 1 stick of butter and the sugars until pale and fluffy. Beat in egg and vanilla.

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

3. Drop dough onto non-stick or parchment lined baking sheets by two tablespoons. Space them about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

4. Beat together remaining 1/2 stick butter, the 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.

I think it would be fun to make them bite-sized, too.

Either way, they’re yummy!! 🙂

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From → Recipes

4 Comments
  1. The only time to eat diet food is while you’re waiting for the steak to cook. —Julia Child

  2. these look amazing!

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