Zucchini Cookies And Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 36 |
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Another great recipe gleaned from a good neighbor when we lived in Missouri…and another great way to use up that abundant zucchini! I always like to make a batch of these (and the sweet zucchini pie) as soon as I am given some zucchini. Read more . They freeze so well, and always make a moist, soft cookie. Ingredients:
cookies |
1 cup white sugar |
1/4 cup brown sugar |
1/2 cup butter, softened |
1 egg |
2 cups flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon apple pie spice |
1/2 teaspoon salt |
1 cup grated zucchini (i prefer to peel it before grating) |
cream cheese frosting |
4 ounces cream cheese, softened |
4 tablespoons butter, softened |
1 teaspoon vanilla extract |
2 cups or more powdered sugar |
enough milk or half-and-half to thin the frosting, if needed, to spreading consistency |
Directions:
1. For the cookies, cream together both sugars and butter; stir in egg until well blended.
2. Mix dry ingredients together in a separate bowl.
3. Add dry ingredients alternately with the grated zucchini, to the creamed mixture, mixing until all ingredients are well blended.
4. Drop batter by spoonfuls onto lightly greased cookie sheets.
5. Bake cookies at 375 degrees for about 11 to 14 minutes, until they test done.
6. Remove cookies from pan to waxed paper to cool; cool completely before frosting.
7. To make the frosting, cream together softened cream cheese, butter and vanilla until well blended.
8. Stir in enough powdered sugar to make the frosting the right consistency; add a bit of milk or half-and-half if you need to thin it out.
9. Lightly frost cooled cookies with the frosting.
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