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Zucchini-Nut-Bread Cookie Sandwiches

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Ingredients

  • 1 cup all-purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Coarse salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup finely grated zucchini
  • 1 cup old-fashioned rolled oats
  • 1/2 cup chopped toasted walnuts
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners' sugar, sifted
  • Read more at Marthastewart.com: Zucchini Nut Bread Cookie Sandwiches - Martha Stewart Recipes

Details

Preparation

Step 1


•Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
•Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
•Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
•Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies


Read more at Marthastewart.com: Zucchini Nut Bread Cookie Sandwiches - Martha Stewart Recipes

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