It’s summertime. You know what that means? Zucchini.
A lot of zucchini.
People can’t give that stuff away! Home gardeners set up stands in their front yards hoping someone will come by and take it off their hands. Those are the people that don’t heed the warnings of other home gardeners who tell them not to over-plant. They’ll know better next year. But there is always a new crop of “Oh what does he know, I love zucchini, I can give it to my friends, really how much can 20 plants yield” know-it-all newbie gardeners who will supply us next year. And the year after, and so on.
I love zucchini. You can do so much with it. Baked goods, main dishes, appetizers, soups. You name it. The choices are endless. Not to mention you can fry it, saute it, bake it, shred it, chop it. Someone stop me! I could do this all day.
So, today I stopped by a farm stand and picked up a couple, not knowing what I was going to do with them. I found this recipe on Bakers Royale, an AMAZING site. I changed it up a little by swapping out zucchini for carrots, and changing the sugars a bit and I went a little heavy on the frosting. And I may or may not have stuck my finger in the bowl a few
or maybe more than a few times.
Stop looking at me like that.
If you want something a bit different but totally yummy, give these a shot. Try the original too. Let me know how they are.
1/2 cup unsalted butter, browned and cooled
1 egg plus 1 egg yolk
1/2 cup light brown sugar, packed
cup granulated sugar
1/4 cup cream cheese, softened
2 teaspoons vanilla
2 teaspoons cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups shredded zucchini
2 1/4 cups unbleached all purpose flour
3/4 cups walnuts, toasted
2 cups powdered sugar, sifted
4 oz cream cheese, softened
2 oz butter, melted and cooled
3-5 tablespoons milk
To make cookies:
Preheat oven to 350F
Heat and melt butter until it is brown and nutty smelling. Set aside to cool slightly.
Place egg, egg yolk brown sugar and sugar in a stand mixer bowl and mix on medium speed with a paddle attachment and beat until mixture is glossy, about 1-2 minutes. Add cream cheese, vanilla, cinnamon, baking powder, baking soda and salt into mixture and beat to combine. Add shredded zucchini to mixture and beat to combine. Add in cooled butter and beat to combine.
Add flour and walnuts and mix until just combined.
Place heaping tablespoons onto a parchment or silpat lined baking sheet.
Bake cookies for about 10-12 minutes. Cool cookies on a wire rack before glazing.
To make glaze:
Place sifted sugar, softened cream cheese and melted butter in a bowl and whisk to combine. Pour in 3 tablespoons of milk and mix to combine; add more milk as needed.
Pipe frosting on top of cookies or if you like it thinner, add more milk and , drizzle over the top.
Adapted from Carrot Cake Cookies at Bakers Royale