Zucchini-Nut-Bread Cookie Sandwiches

Zucchini-Nut-Bread Cookie Sandwiches
Zucchini-Nut-Bread Cookie Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

•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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