52 cookies :: week 30 :: lemon-zucchini cornmeal cookies

its hot here. I think its hot everywhere. but it is especially HOT here right now... (my Canadian family, so you don't have to do the math: 107 F = 42 C)

those who know me know how much i dislike the heat. but we are persevering. thanks to the ac and the pool. and late night cookie baking.

i thought i wanted to do a lemonade cookie of some sort - then in my search i found this one.

you can guess what we have a lot of on hand right now. 'tis the season for...



Lemon-Zucchini Cornmeal Cookies
from Martha Stewart Everyday Food, September 2009

1/2 c unsalted butter, room temperature
1 c confectioners' sugar
1/2 tsp pure vanilla extract
1 tsp packed finely grated lemon zest
1 tsp coarse salt
1 c all-purpose flour
1/2 c fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)

Preheat oven to 325 F. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.

Makes 2 dozen cookies



K: sugary, crunchy, nice, good cookie!!!!!! you can not taste the zucchini in it. i cannot believe that the crunchiness is cornmeal. i love the lemon and the taste and the cookie.

E: These cookies are good. They r very lemony and crunchy. They are not good left in hot spots though, because they will lose their crunch.

D: To quote Will Ferrell in Anchorman, "Milk was a bad choice". These cookies in this heat...bad idea. Now I'm sure there are defenders of the cookie that will now say how --- I am. Well, eat my cookies, I'm jumping in the pool with my beer and my wine. ;-)