Zucchini Sandwich Cookies

Zucchini Sandwich Cookies

September 11, 2019

Ingredients:

COOKIES:

1 cup Casco Bay Creamery Butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups zucchini, grated (be sure to squeeze the liquid from it once it’s grated)

2 cups and 2 Tablespoons flour

2 ½ teaspoons cinnamon

1 teaspoon baking soda

½ teaspoon salt

2 cups rolled oats

1 cup walnuts, chopped


FROSTING:

½ cup Casco Bay Creamery Butter, softened

2 (8 ounce) packages of Casco Bay Creamery Cream Cheese, softened

3 cups powdered sugar

1 teaspoon vanilla

Dash of salt


Directions:

  • Preheat the oven to 350 degrees.
  • Mix the butter for the cookies, sugar and brown sugar in a large mixing bowl, then beat for two minutes.
  • Scrape the bottom of the mixer with a spatula, then add eggs.
  • Beat two more minutes.
  • Add vanilla and mix until just combined.
  • Grate the zucchini and squeeze the liquid from it. Add zucchini to the mixture above and mix until just combined.
  • In a separate bowl, combine dry ingredients (flour, cinnamon, baking soda, baking powder, salt, oats and walnuts).
  • Add the dry mixture to the creamed mixture just until combined.
  • Using a cookie sheet sprayed with cooking spray, drop 1 ½ inch or 2 inch balls of dough onto the sheet.
  • Bake 15-17 minutes or until a dark golden brown.
  • After removing the cookies from the oven, allow them to sit on the pan for a few minutes before transferring them to a wire rack to cool completely.
  • While the cookies are cooling, make the frosting by mixing the cream cheese and all other ingredients until smooth.
  • Frost the flat side of half the cooled cookies and top with the other halves to form a sandwich.
  • Refrigerate any leftovers.

Photo and recipe from Jamie Cooks It Up.

 

Zucchini Sandwich Cookies with Casco Bay Creamery




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