Iced Brown Sugar Zucchini Cookies Food

ICED SUGAR COOKIES

Steps:

• Sift the flour, baking powder and salt into a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
• Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Refrigerate until slightly firm, about 15 minutes. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Meanwhile, make the icing: Sift the confectioners' sugar and meringue powder into a large bowl. Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form. Spread on the cookies and decorate with nonpareils. Let set, about 1 hour.

ICED BROWN SUGAR ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat together the butter, granulated sugar, and brown sugar on medium speed until fluffy and pale - about 3 minutes. Add the eggs and mix until completely blended. Add the vanilla and mix.
• In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
• Add the zucchini and mix just until incorporated.
• Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (Do you have a cookie scoop yet? It will change your life!)
• Bake for 10 - 12 minutes, until the cookies are set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
• Make brown sugar glaze. In a medium saucepan over low heat, melt the butter. Add brown sugar. Stir for about 2 minutes, until sugar is dissolved. Gradually add milk and, increasing heat to medium, bring to a boil, stirring constantly. As soon as it comes to a boil, remove from heat and slowly whisk in powdered sugar, stirring until smooth. Stir in vanilla extract and pinch salt. Cool for about 20 minutes.
• Hold cookies by the bottom and dip the tops into the glaze. Set right-side up on cookie rack. Cool until glaze sets.
• Store at room temperature in an airtight container for up to 3 days, or freeze for up to a few months.

BROWN SUGAR COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

ZUCCHINI CUPCAKES

Steps:

• Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

ZUCCHINI COOKIES

Steps:

• In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

SOFT ZUCCHINI SPICE COOKIES

Steps:

• In a bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg and mix well. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, walnuts, raisins and orange zest. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned and cookies are set.

BROWN SUGAR CUT-OUT COOKIES AND ICING

Steps:

• In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
• Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake in a preheated oven for 6 minutes. Cool on wire racks.
• Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.