Zucchini-Nut-Bread Cookie Sandwiches
By á-8183
A sweet cream-cheese filling goes in the middle of these delicious Zucchini-Nut-Bread Cookie Sandwiches! These are a great treat when you need a little boost.
Ingredients
- 1 cup all-purpose flour
- 1 1/4 teaspoon 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 light-brown sugar, packed
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup zucchini, finely grated
- 1 cup old-fashioned rolled oats
- 1/2 cup toasted walnuts, chopped
- 8 ounces cream cheese, room temperature
- 1 cup confectioners' sugar, sifted
Details
Servings 14
Preparation time 25mins
Cooking time 120mins
Preparation
Step 1
Preheat oven to 350°F.
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.
Make ahead: Unfilled cookies can be stored at room temperature for up to 2 days.
You'll also love
- Lobster Stock 4.3/5 (6 Votes)
- Fusilli Carbonara with Frisee and... 4.1/5 (7 Votes)
- Steak with Charred Corn Salsa 4.3/5 (6 Votes)
- Sisler Family Spinach Hamburgers 4.3/5 (6 Votes)
- Makeover Noodle Kugel Recipe 4.3/5 (6 Votes)
- Buttermilk Banana Bread 4.3/5 (6 Votes)
- Jim N Nicks Cheese Biscuits 4.1/5 (55 Votes)
- Miso Mushroom Zucchini "Ramen"... 4.3/5 (12 Votes)
Review this recipe