Zucchini nut bread cookie sandwiches

By LisaMK

This recipe is from Martha Stewart Living, March 2011.
Unfilled can be stored at room temp for up to 2 days.

Ingredients

• 1 c ap flour
• 1 1/4 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• coarse salt
• 1 1/2 stick butter, room temp
• 1/2 c sugar
• 1/2 c packed light-brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 c finely grated zucchini
• 1 c old-fashioned rolled oats
• 1/2 c chopped toasted walnuts
• 8 oz cream cheese room temp
• 1 c confectioner's sugar, sifted

Preparation

Step 1

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