This post has everything to do with the fact that zucchini in the gardens are ready for picking, and if you have a lot–get rid of them using this DELICIOUS recipe I found over at www.chef-in-training.com.
The original post can be found here: http://www.chef-in-training.com/2014/07/zucchini-cookies/
But I made them for myself and let me tell you–they are my go to favorite and will knock your socks off. And your friends’ and families’ and neighbors’ socks, too…
So beautiful…so easy…so TASTY.
I promise –less talking, more recipe…(ok, and pictures)…
- 1½ cups flour
- 1 cup sugar
- ½ teaspoon Baking Soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¾ teaspoon cinnamon
- ¾ cup shortening
- 1 egg
- 1 cup grated zucchini
- 1¾ cups quick oats
- ½ cup butter, softened
- 3 Tablespoons milk
- 2 teaspoons vanilla
- 3-4 cups powdered sugar
Pre-heat oven to 400 º F
First, we mix the dry ingredients! Combine the flour, sugar, baking soda, salt, nutmeg and cinnamon together in a large bowl and stir to combine the them well.
Second, cut in the shortening. This means to mix the fat with the dry ingredients. You can use a fork, a pastry cutter, or your hands! Beat in egg until well combined. (I added an extra egg because my mixture was a bit too crumbly. I was confident that it wouldn’t make the cookies too cakey. They turned out fine). Add zucchini and oats and beat until evenly mixed in. You can try giant slices of zucchini like I did here in the photos, or dice them up as tiny as you’d like. I’ve also pureed them, but the mixture was TOO wet at that point and had to add back in oats and flour 😦 )
Third, spoon drops of cookie dough onto greased (or parchment papered) cookie sheet.
I like to press mine flat with a glass because the tops are easier to frost afterwords, plus you get more consistent sizes.
They’re also fun to look at and photograph through the glass 🙂
Our cat is either not amused by the aroma, or is jealous that he can’t have any…
Bake at 400º F for 8-10 minutes. Let cool on racks.
Cookies should be soft and chewy. Perfect granola bar substitute 😉
Also! Experiment with other add-ins. I’ve used nuts and chocolate chips in the past, but the classic recipe is always a crowd-pleaser. Top with the icing and you’re set for a few days. Believe me they won’t last long. They’ll stay fresh for about 3-4 days in an airtight bag or container.
FOR THE ICING:
½ cup butter, softened
3 Tablespoons milk
(almond milk works too)
2 teaspoons vanilla
3-4 cups powdered sugar
Cream the butter in a medium bowl. (I use an electric mixer to do this).
Add remaining ingredients and beat until smooth.
Add more milk and/or powdered sugar until desired consistency is reached.
I used three cups of powdered sugar as I value the buttery flavor over the sugary flavor, but it was a little runny. About 5-10 minutes in the fridge stiffened it up enough to frost the cookies well.
You can use a rubber scraper, spoon, or your fingers to frost! (Make sure they’re clean).
They are also good refrigerated. I haven’t tried reheating them at a later time, and I don’t think I would want to if they’re frosted. If you do decide to, I would only microwave them for maybe 8 seconds. You may want to try and experiment yourself and learn the hard way by sacrificing a cookie or two 😉
I hope you enjoy!
And as always, these cookies are so good, you’ll have nothing left but an empty plate!