Dessert

Zucchini Cookies with Lemon and Cornmeal is for Dessert.

Zucchini Cookies with Lemon and Cornmeal takes several minutes to prepare.

Zucchini Cookies with Lemon and Cornmeal takes several minutes to cook.

Zucchini Cookies with Lemon and Cornmeal makes 24 servings.

The ingredients for Zucchini Cookies with Lemon and Cornmeal are:

1/2 cup unsalted butter, room temperature
1 cup icing (confectioner's) sugar
1/2 tsp vanilla
1 tsp packedf inely grated lemon zest
1 tsp coarse salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 cup grated zucchini

Here is how you make Zucchini Cookies with Lemon and Cornmeal:

Preheat oven to 325. In a mixing bowl combine butter and sugar until fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and stir until mixture is crumbly. Add zucchini and stir until a thick dough forms. Drop by rounded tablespoons 2 inches apart onto cookie sheets lined with parchment paper. Bake 25 to 30 minutes or until cookies are light golden brown at the edges, rotating cookie sheets halfway through. Serving Size: 2 dozenNumber of Servings: 24Recipe submitted by SparkPeople user TASHAPET.

The nutritional information for Zucchini Cookies with Lemon and Cornmeal is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 84.0

• Total Fat: 4.0 g
• Cholesterol: 10.4 mg
• Sodium: 98.7 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 0.5 g
• Protein: 0.8 g