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Zucchini Sandwich Cookies Recipe

   
 

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     Zucchini Sandwich Cookies

Category   Desserts - Breads
Sub Category   None
Servings   20
Preptime   45 min

Ingredients
2 eggs
1/2 cup vegetable oil
3/4 cup sugar
3/4 cup brown sugar
1 1/4 cup shredded zucchini
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
 
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 oz cream cheese, room temp (filling)
1/4 cup butter, soft
2 1/2 cup powdered sugar
Zest of 1 lemon
1 teaspoon cinnamon
Pinch salt

Instructions
Preheat oven to 350F degrees. In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Sift and set aside. In a large bowl, whisk together eggs, oil and both sugars. Whisk until both the sugars are well incorporated. Add the shredded zucchini and vanilla. Stir to combine. Add the dry mixture and stir with a wooden spoon until flour is incorporated but not over mixed. The batter will be thin. Drop by heaping tablespoon on a parchment or baking pad covered cooke sheet. Bake for 8-10 minutes until lightly browned and cooked through. Cookies tend to stick a little so take care when transferring to cooling rack. To make the cream cheese filling, put the softened cream cheese and butter in a small bowl. Using a hand mixer, whip until well mixed and no lumps are left. Add powdered sugar, zest of lemon, cinnamon and salt. Mix until combined. If the frosting is a little thick, add a teaspoon of lemon juice to thin out.
Picking cookies that are similar in size, spread desired amount of frosting on bottoms of cookies and sandwich together. These are great room temperature as well as chilled.


Originally Submitted
7/9/2015





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