Feature Recipe For The Week 6/11/16
The zucchini is a crazy ingredient for a cookie, but one taste of these and you will be sold. The fresh squash is added to the ingredients to help make this a moist/cake-like cookie. The star spice in this recipe is the Clove powder- just enough to really make it have a great spice taste. All of the recipe flavors for this cookie go so well together and the final topping - a creamy frosting with a sprinkle of True Cinnamon - just adds to the special taste. Enjoy this unusual but oh-so-good way to use your extra garden-fresh zucchinis.
1/2 cup of butter, room temperature
1 cup white sugar
1 cup grated fresh zucchini
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp True Cinnamon
1/2 tsp Clove powder (well-rounded tsp - not level)
1 tsp vanilla extract
1 cup chopped walnuts
In a medium bowl cream together the butter and sugar until smooth. Beat in the egg and vanilla, and then fold in the zucchini. In a separate bowl combine the flour, baking soda, salt, and spices. Add the flour mixture to the zucchini mixture and then stir in the nuts.
Bake the cookies on a greased cookie sheet with the dough dropped by teaspoonfuls onto the prepared sheet. Bake at 375 degrees for about 8 minutes. Do not overbake - take the cookies out when they are just done and slightly golden.
Let the cookies cool and then frost and sprinkle each frosted cookie with a small amount of True Cinnamon.
Frosting Ingredients and Directions:
Combine the following ingredients in a bowl and blend until smooth:
1/2 cup butter, softened
3 Tblspns half and half
2 tsp vanilla extract
3 cups powdered sugar