Late summer’s zucchini harvest typically means loaves and loaves of zucchini bread, but I’m ready to put the loaf in the freezer and devour these simple creamy cookies. What other vegetables might you use in the recipe? Let us know in the comments or when we meet at the Fall Market on Sept. 22. – Maggie
I adore sandwiches. Lunch has long been my favorite meal. As a kid, I wanted the perfectly composed lunch bag, and being from Pennsylvania it often included a bologna (either ring bologna or Lebanon, depending on what we had fresh sliced at the farmer’s market that week) and cheese – preferably Swiss, thinly sliced – sandwich on white bread.
My sandwich palette has developed over the years, thank goodness. These days I can’t turn down a butter and prosciutto on crusty bread sandwich (an adult bologna sandwich?). I devour anything open-faced and melted. In Boston, I regularly lunch on the Egg Salad on Rosemary Raisin Bread from the Sportello bakery counter or the Roasted Lamb with Tomato Chutney and Goat Cheese at Flour. I often have a hankering for an Italian sub, which I simply call a hoagie.
Sandwiches are how I prefer breakfast, too. For brunches, I like to serve “grilled cheese”, goat cheese with honey, fig spread, basil and lemon zest on cinnamon raisin bread that I adapted from this Cooking Light recipe years ago. And if you are near Tatte in Cambridge, just trust me and order the breakfast sandwich.
So, it’s only natural that my sandwich infatuation includes dessert. At an ice cream shop, if they offer a chipwich – you know what I mean: ice cream sandwiched between two cookies – I’ll order it. I’ve even served those at home to cap a dinner party. Whoopie pies are another favorite.
When I found this recipe for zucchini cookie sandwiches with a smooth cream cheese filling, well, I could barely help myself. The first time I made these, I stuck to the recipe and they were wonderful. The zucchini keeps the cookie super moist. And if you love zucchini bread or cake, you will feel right at home biting into these. The next time around, I made half the batch with shredded carrots and raisins and tossed some raisins in the zucchini version too. The cookies, though I prefer them sandwich-style, are also delicious stand alone.
Any other vegetables you might consider tossing in?
Zucchini Nut Bread Cookie Sandwiches
Originally published in Martha Stewart Living
- 1 cup all-purpose flour
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Coarse salt
- 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.
All photos styled and taken by Michelle Martin.
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