Zucchini and Cream Cheese Cookie Sandwich
Ingredients:1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini (or carrots)
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar
Add raisins, if you like
- Preheat oven to 350 degrees. Sift together flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt in 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 (and raisins if you choose). Refrigerate until firm, about 1 hour.
- Drop dough in roughly 2 TBSP sized scoops onto 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 with remaining filling and cookies.
Recipe by Lauren Keiper. Used courtesy of Eat Boutique.