Zucchini-Nut-Bread Cookie Sandwich

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These cookies are wonderful, In Maine, the rumor is in August you must lock your car doors, because if not you could come back to your car being overloaded with zucchini. I used a zucchini about 7 inches long, and grated it.  The directions say you get 14 sandwiches, I  got 11 sandwiches. Next time I will not fill the ice cream scoop so full, then I will get more cookies.  The cream cheese filling just puts the cherry on top.  The kitchen aroma was very pleasing.  


Martha Stewart Living magazine March 2011
14 cookies


1 cup all-purpose flour
1 1/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1 stick unsalted butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
pinch of course salt
1/2 tsp vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts, optional

Cream cheese filling:

1/2 stick of unsalted butter, softened room temperature
8 ounces of cream cheese, room temperature
1 cup of confectioner's sugar

For the cookies:
In a large mixing bowl add the butter and the sugars and mix until fluffy. Add the egg and vanilla and mix. Sift the flour, and the spices, and mix together. Stir in the oatmeal and the zucchini and nuts if wanted. Cover the bowl and place in refrigerator for about 1 hour.

Preheat oven to 350 degrees.
Line your baking sheets with parchment paper and using your small ice cream scoop (1 1/2 inch) or about 2 tablespoons of cookie batter. Drop the batter on the parchment paper and bake for about 17 minutes. Bake the cookies till the edges are light brown. Cool on a cooling rack.

Make the filling:
Mix with mixer carefully, the butter, cream cheese and the confectioners sugar till smooth.
Spoon about 1 tbsp of filling onto the flat side of the cookie and place another cookie on top.