Zucchini Sandwich Cookies*

By srumbel

If you feel like a little something sweet, might I bring to your attention these fabulous Zucchini Sandwich Cookies I conveniently brought along to share with you all today. They are flavored with a hint of cinnamon, are crisp around the edges, feature hearty oats and walnuts and have a silky cream cheese frosting that will keep you coming back for more.
from jamiecooksitup.net

Ingredients

• COOKIES:
• 1 C butter, softened
• 1 C sugar
• 1 C brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 C zucchini, grated (be sure to squeeze the liquid from it once it's grated)
• 2 C + 2 Tb flour
• 2 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 C rolled oats
• 1 C walnuts, chopped
• FROSTING:
• 1/2 C butter, softened
• 2 (8 ounce) packages cream cheese, softened
• 3 C powdered sugar
• 1 tsp vanilla
• dash salt

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl place the butter, sugar and brown sugar. Beat for 2 minutes. Scrape the bottom of the mixer with a rubber spatula, then add the eggs and beat for an additional 2 minutes. Add the vanilla and mix just until combined.
3. Grate the zucchini and squeeze the liquid from it. Add it to the creamed mixture and mix just until combined.
4. In a separate bowl, toss together the flour, cinnamon, baking soda, baking powder, salt, oats and walnuts.
5. Add the dry ingredients to the creamed mixture and mix just until combined.
6. Spray a large cookie sheet with cooking spray. Use a 1 1/2 inch or 2 inch scoop to scoop the dough into balls. Place them on the sheet and bake for 15-17 minutes, or until a dark golden brown.
7. Remove the pan from the oven and allow the cookies to sit on the pan for a couple of minutes. This will help them solidify more fully.
8. Transfer the cookies to a wire rack to cool completely.
9. To make the frosting, place the cream cheese in your stand mixer and mix until smooth. Add the other ingredients and mix on medium speed until smooth and wonderful.
10. When the cookies have cooled completely frost the flat side of half of the cookies. Sandwich them together with the remaining cookies.
Refrigerate leftovers.
Enjoy!

Yield: 24 sandwich cookies