Zucchini Cookies with Cream Cheese Frosting

Zucchini cookies with cream cheese frosting

    Oh what to do with all the zucchini?  Not more bread (although I love my zucchini bread recipe).  Cookies it is!  You’ll note the addition of only 1/8 tsp nutmeg.  I want to taste it, but I do not want it to be overpowering.  Nutmeg can be strong.  I think 1/8 tsp is just right.  This recipe makes a soft cake-like cookie.  Vegetables and fiber in every bite!

INGREDIENTS:         YIELDS 30 COOKIES

1 stick salted butter, room temp

½ cup white sugar

½ cup packed light brown sugar

1 ½ tsp vanilla extract

1 large egg

2 dashes salt

1 tsp baking soda

½ tsp baking powder

1 3/4 cup + 2 Tbsp AP flour

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1 1/2 cups grated zucchini

OPTIONAL:  Dates, walnuts, chocolate chips

Cream Cheese Frosting Ingredients:

4 oz cream cheese , softened

4 Tbsp butter, softened

1 tsp vanilla extract

2 cups confectioner’s sugar

 

PREPARATION:

Wash squash and peel most of it.  I always leave a few skinny strips of the skin on just because I like the looks of the dark green in whatever I’m baking.  Grate it, using a box grater.  (Takes less than a minute). Set aside.

In mixer bowl, beat butter and sugars until light and fluffy.  Add egg and vanilla, beating another minute.

Add salt, baking soda, baking powder, cinnamon, and nutmeg, giving it a quick mix.

Add grated zucchini and give it a quick mix, just until incorporated.  With mixer on low speed, slowly add flour, mixing until just incorporated. Stir in dates, walnuts, or chocolate chips.  Or go crazy and add them all.

On a stoneware baking sheet or baking sheet lined with parchment paper or silicone sheet, drop batter using large cookie scoop.  Bake about 12 min at 375° F Cool 2 minutes and remove to cooling rack. Frost when completely cooled.

 

Cream Cheese Frosting Preparation:

In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.  Frosted cookies must be refrigerated.

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zucchini cookies

Zucchini cookies with cream cheese frosting

zucchini cookies w-cream cheese frosting

RUSSIAN TEA CAKES

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A traditional Christmas cookie in my house for as long as I can remember.

Made the world over, these delicious cookies are known by many names.  Russian Tea Cakes, Mexican Wedding Cookies, Swedish Tea Cakes, Italian Butter Nut, Southern Pecan Butterball, Snowdrop, Viennese Sugar Ball, Sand Tarts, and Snowballs. Call them whatever you want. They’re all so similar that you won’t have a problem renaming them. I do know, however, that some Italian recipes use anise. I am posting my Russian grandmother’s recipe which is the only one I use. The recipe is well over 100 years old.

You can mix them and have the first tray in the oven in less than ten minutes. Love that? I thought you might!

INGREDIENTS:  Yields 40 cookies 

Combine:  1 cup soft butter

½ cup sifted confectionery sugar

1 tsp vanilla

2 tsp half and half or milk

Sift together:  2 ½ cups flour

¼ tsp salt

Add:  ¾ cup finely chopped nuts (almonds, walnuts or pecans)

 

PREPARATION:

Roll dough into 1” balls.  Place 2” apart on ungreased cookie sheet.  Raise rack so they don’t burn on the bottom, or use parchment paper or silicone baking sheet.

Bake until set, but not brown.  400* for 10-12 min

While still warm, roll in confectionery sugar.

*NOTE:  The above ingredients are my Grandmother’s.  Me being me, I often add ½ tsp Almond Extract and 2 teaspoons of half and half.  I like the texture better.

russian-tea-cakes

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russian-tea-cakes-3

russian-tea-cakes-cookie-stealer

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Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016