ZUCCHINI LEMON COOKIES
these are great and its a great way to get your kids to eat zucchini if they don't like it
Provided by Patsy Fowler
Categories Cookies
Time 30m
Number Of Ingredients 13
Steps:
- 1. place the shredded zucchini in a colander lined with a kitchen cloth and let it sit for 30 minutes. this will allow some of the moisture of the zucchini to drain.preheat oven to 375. line a baking sheet
- 2. preheat oven to 375. line a baking sheet with parchment paper.
- 3. in a medium bowl, combine the flour, baking powder and salt and whisk to continue.
- 4. in a large bowl or stand mixer, beat the butter for about 1 minute.
- 5. add the sugar and heat for 1-2 minutes, until light and fluffy.
- 6. add the vanilla, lemon zest, and milk and heat until combined.
- 7. add the flour mixture in batches and mix until combined. fold in the zucchini.
- 8. using a tablespoon, scoop balls of the cookie dough onto the baking sheet. flatten the cookie slightly with your finger.
- 9. bake for 13-16 minutes or until just golden brown. the cookies won't appear done, but they will set as they cool.
- 10. for the glaze, whisk together the powdered sugar, milk and lemon zest until combined.
- 11. using a knife or pastry brush glaze the tops of the cooled cookies. allow to set for 5 minutes. store these in the refrigerator.
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Dipak Chaulagain
[email protected]These cookies were a bit too sweet for my taste, but I still enjoyed them. I think they would be perfect with a cup of unsweetened tea.
Hadi Shah
[email protected]I made these cookies for my kids, and they loved them! They're a great way to get them to eat their vegetables.
OrcaReflexXx Gaming
[email protected]These cookies were easy to make and turned out delicious. I loved the combination of zucchini and lemon.
Tamala McIver
[email protected]I've never had zucchini cookies before, but these were surprisingly good! I'll definitely be making them again.
XI Kobir
[email protected]Meh.
Aaskaseanna Santiful
[email protected]These cookies were a disappointment. They were too bland and didn't have much flavor. I won't be making them again.
Bilkis Begum
[email protected]I'm allergic to nuts, so I substituted chopped sunflower seeds for the walnuts. They turned out great!
Alyssa Perry
[email protected]These cookies were a bit dry, but the flavor was good. I think I'll try adding a little more butter next time.
Mirjan Cenaj
[email protected]I used a lemon extract instead of lemon zest, and they still turned out delicious. I think this recipe is very versatile, and you can easily customize it to your own taste.
Parshotam Kk
[email protected]I'm not a baker, but these cookies were easy to make and turned out great. I'll definitely be making them again.
Tahir Imran
[email protected]I made these cookies for a bake sale, and they were a huge success! Everyone loved them, and I even got a few requests for the recipe.
Sheba Plumpton
[email protected]These cookies were a bit too sweet for my taste, but I still enjoyed them. I think they would be perfect with a cup of tea or coffee.
Music's Remix
[email protected]I was pleasantly surprised by how much I enjoyed these cookies. I'm not usually a fan of zucchini in desserts, but it worked really well in this recipe. The lemon flavor was also very refreshing.
Maya Molina
[email protected]I've made these cookies several times now, and they're always a favorite. They're so easy to make, and they always turn out delicious.
Noor Sahir Haldivee
[email protected]These zucchini lemon cookies were a hit! They were moist, flavorful, and had the perfect amount of sweetness. I loved the pop of lemon and the hint of zucchini. My family and friends raved about them.