I've been patiently waiting for the letter "L" to come upon us so I could make something with lemons. I know I've shared my lemon love with you before (here and here) but not in the form of a cookie, which seemed like a timely and relevant recipe option with almost all of the kiddies back to school now.
Perfect for the lunchbox, both yours and that of your little people, these are incredibly easy to make and even tastier to eat. Inspired by the lemon-zucchini cookies in the September issue of Everyday Food, I adapted this recipe to make these. My youngest was quite skeptical about the idea of veggies in his cookies, and while not the sugary, super sweet cookie that many of us are used to, I'm happy to report he was pleasantly surprised and is hoping to help me make more this weekend. That's always a sign of culinary success in my mind.
An oh so easy recipe for little hands, I think your children, regardless of age, will be able to assist with these ones. I might suggest grating the zucchini first, as this can be a challenge even for my nine year old, but otherwise, these simple sweets are easy enough for the youngest chef in the kitchen to work on, even those who are toddler sized.
Do you all love lemon as much as I do? How do you use your lemons - in sweet or savoury cooking? I look forward to hearing all of your suggestions.
Have a wonderful day, friends!
Lemon Zucchini Cookies, My recipe
1/2 cup butter, melted
1/2 cup packed brown sugar
1 egg, beaten
1 large zucchini, grated
1 1/2 cups whole wheat pastry flour
1/2 cup yellow cornmeal
2 tbsp lemon zest
1 tbsp lemon juice
1 tsp baking powder
1 tsp ground nutmeg
~ Pre-heat oven to 400 degrees
~ In a mixing bowl, mix together the melted butter and brown sugar with a wooden spoon or spatula.
~ Add in the egg, lemon juice and zucchini and mix until well combined.
~ In a separate bowl combine flour, cornmeal, lemon zest, baking powder and nutmeg.
~ Add wet ingredients to the dry ingredients and blend well.
~ Drop cookies onto baking sheet (approx, 1 inch balls of dough). Flatten with a fork.
~ Bake for 12 minutes. Remove from oven and allow to cool on a wire rack