There’s been a new marriage in town, and I’ll bet you haven’t heard about it yet. It was hush, hush, but I’m here to tell you all about it. Blueberry, lemon, and zucchini cookies are melt in your mouth good! Now, get this. You all know what a sugar addict I am. While the first sheet of cookies was baking, I dug out my lemon cream cheese frosting recipe and my lemon buttercream frosting recipe. I was definitely going to use one or the other. Guess what? They are so good just as they are, I didn’t frost them. Yep, they’re nekkie. Bob and I both agreed that no frosting is necessary. Our waistlines are thanking me.
Here’s how I made them:
INGREDIENTS: YIELDS 32 COOKIES
1 stick salted butter, room temp
½ cup white sugar
½ cup packed light brown sugar
½ tsp vanilla extract
¾ tsp lemon extract
1 large egg
2 dashes salt
1 tsp baking soda
¾ tsp baking powder
1 3/4 cup + 2 Tbsp AP flour
1 1/2 cups grated zucchini
1 ¼ cup fresh blueberries
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, vanilla extract, and lemon extract, beating another minute.
Add salt, baking soda and baking powder, 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. Gently fold in blueberries.
On a stoneware baking sheet (or baking sheet lined with parchment paper or silicone sheet), drop batter using large cookie scoop. Bake about 12 – 12 ½ min at 375° F Cool 2 minutes and remove to cooling rack. Frost when completely cooled.
By Tika for CHEW WANNA EAT? © 2017