One of my favorite cookies are my carrot cake cookies. They are a delicious carrot cake cookie sandwiched with cream cheese frosting. I always get rave reviews when I make them. I thought, why not make my favorite carrot cake cookies with zucchini instead of carrots? Carrots and Zucchini both taste great with the same spices . . . cinnamon and nutmeg. I anxiously waited until my Mom's garden had some fresh zucchini. Well, she showed up at work the other day with two good-sized zucchini for me.
I finally got to try these cookies. They turned out DELICIOUS!!! The cookie is so soft yet somewhat chewy from the oats with amazing flavor. I love them cold, straight from the fridge and I savor each and every bite, because they are that good. They taste amazing for days. This is the PERFECT RECIPE to use up some of that overabundance of zucchini you will have this year. If you don't feel like making cream cheese frosting, the cookies taste great on their own. You could always add some chocolate chips to them.
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
pinch of nutmeg
1/2 c. butter-flavored shortening
1/2 c. light brown sugar, packed
1/4 c. + 2 Tbl. granulated sugar
1 large egg
1 tsp. vanilla extract
1 c. oats
1 c. grated zucchini
cream cheese frosting
Preheat oven to 350 degrees. Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside. Cream together the shortening and both sugars until very light and fluffy. Add the egg and vanilla and mix until combined. Add the dry ingredients and mix until just combined. Add the oats and grated zucchini and mix very well. Dough will be pretty sticky. Drop dough onto lightly greased baking sheet, using a scant one tablespoon (at the most), leaving 2-inches between cookies. It will look like a small amount of batter, but they spread during baking. These cookies work better the smaller they are, because they are so soft. Bake for 12 minutes or until lightly browned. Cool completely. Yield: about 36 cookies or 18 sandwiches. Spread cream cheese frosting on the flat side of one cookie and top with the flat side of another cookie. Store in the refrigerator. I like them best when they are chilled!
Cream Cheese Frosting
1 cube (1/2 cup) unsalted butter, softened
1/2 stick (4 oz.) cream cheese, softened
2 1/2 - 3 c. powdered sugar
pinch of salt
1-2 tsp. vanilla extract
milk, only if needed
Beat softened butter and cream cheese until light and fluffy. Gradually add the powdered sugar, one cup at at a time, beating well after each addition. Add the salt and vanilla and mix well. If frosting is too stiff, add a little milk until reaches desired consistency.