ZUCCHINI-NUT-BREAD COOKIE SANDWICHES
These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is right in your kitchen. A sweet cream-cheese filling goes in the middle.Print these nifty labels onto adhesive paper or attach with double-sided tape.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Number Of Ingredients 15
Steps:
- 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 withremaining filling and cookies.
ZUCCHINI NUT BREAD COOKIE SANDWICHES
This recipe comes from Martha Stewart...the photo is also hers.I don't usually post someone's recipes with out tweaking in to make it more to my liking first. But I believe this is perfect just the way it is. Although if you see it posted again by me, I'll have found a way to change it up a bit. This is just another way of...
Provided by Irisa Raina 9
Categories Other Appetizers
Time 2h25m
Number Of Ingredients 15
Steps:
- 1. 1. 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.
- 2. 2. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
- 3. 3. 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.
- 4. 4. 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.
ZUCCHINI NUT BREAD COOKIE SANDWICHES
These cookies are so good with a sweet cream cheese filling that goes in the middle! Perfect for eating in your kitchen or pack them up and take them on a picnic or to a potluck! Adapted from Martha Stewart Living magazine(March 2011). Go to marthastewart.com/cookies-clip-art to get some cute labels for your cookies. Print onto adhesive paper or attach with double sided tape.
Provided by Sharon123
Categories Drop Cookies
Time 37m
Yield 14 cookie sandwiches
Number Of Ingredients 15
Steps:
- Preheat oven to 350*F.
- Sift the flour, cinnamon, baking soda, baking powder, and 1/4 teaspoons salt into a bowl.
- Beat 1 stick(1/2 cup) butter and sugars(except confectioners) until pale and fluffy. Beat in egg and vanilla.
- Beat flour mixture into butter mixture. Stir in zucchini, oats, and walnuts. Chill until firm, about 1 hour.
- Using a 1 1/2" ice cream scoop(about 2 tbls.), drop dough onto parchment lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on wire rack. Enjoy!
- To make filling:.
- Beat the remaining 1/2 stick butter(1/4 cup), cream cheese, and confectioners sugar until smooth.
- Spread 1 heaping tbls. filling onto the flat side of 1 cookie, and top (with the flat side down) of another cookie. Repeat with remaining filling and cookies.
- Note:.
- You can make these ahead. Unfilled cookies can be stored at room temperature for up to 2 days.
Nutrition Facts : Calories 323, Fat 19, SaturatedFat 9.8, Cholesterol 57.3, Sodium 120.2, Carbohydrate 35.9, Fiber 1.3, Sugar 24.1, Protein 4
ZUCCHINI NUT COOKIES
This recipe makes a soft, spicy cookie with a nutty crunch!
Provided by Maureen Pruitt
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets.
- Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 14.7 g, Cholesterol 5.2 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 54.9 mg, Sugar 8.3 g
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