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::cookies:: Lemon Zucchini Cookies

There has been a savory recipe, a soothing recipe, and now a sweet recipe using polenta!  I found this on Martha Stewart’s website, and needed to try the simple cookie recipe for myself.  As always though, I go with the ingredients I have rather than the ingredients I need.  I always have polenta on hand, but not fine ground cornmeal, so I started by throwing 1/2 cup of polenta into my food processor and grinding it down to just coarser than a flour.

On the left is before, on the right is after.  You could keep going, just make sure you keep it slightly coarser than flour.

You are also going to need: 1 stick of butter, 1 cup of powdered sugar, coarse salt, vanilla extract, the zest of half a lemon, 1 cup of flour, and a medium zucchini (about the same size as the stick of butter).  And lastly, a 325 F oven.

Let the butter soften at room temperature, and then mix with the sugar until light and fluffy.

Grate your zucchini on the small wholes of a box grater.  Or..to keep things cleaner and easier…I grated on the largest holes, and then chopped it up in the food processor for 30 seconds.

Mix in the lemon zest, about 1/8 tsp salt, and 1/2 tsp vanilla.  Once combined, add the flour and polenta.  The mixture will become a bit more crumbly, like a pie dough.  Then you can add the zucchini!

Once everything is well combined, place the cookies on baking sheets lined with parchment paper.

Bake for about 20-25 minutes until the edges are golden brown.  Remove from the baking sheet immediately and let cool on wire racks.  Enjoy  🙂

Yields: ~2 Dozen cookies

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