Corn Cookies with Zucchini and Lemon Zest
Baking and Desserts | American cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Corn Cookies with Zucchini and Lemon Zest
Ingredients
- Butter - 4.2 oz
- Vanilla extract - ½ teaspoon
- Powdered Sugar - 1 cup
- Coarse Salt - 1 teaspoon
- Grated Lemon Zest - 1 teaspoon
- Wheat Flour - 1 cup
- Corn Flour for Polenta - ½ cup
- Young zucchini - 1 piece
Step by Step guide
Step 1
Preheat the oven to 320°F.
Step 2
In a large bowl, beat the softened butter with the powdered sugar until fluffy. Add the vanilla, zest, and salt.
Step 3
Then fold in both flours and mix until the mixture resembles crumbs.
Step 4
Add the grated zucchini (1 cup) and mix until the dough comes together.
Step 5
Place 1 tablespoon of dough for each cookie on a baking sheet lined with parchment paper, spacing them 5 cm apart. Bake for 25–30 minutes until done and golden brown. Let cool.
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