I always get a lot of requests for lemon recipes, so whenever I hear of one, I'm always quick to share it. Here's a recipe that was given to me by Kathleen, who got it from Lisa, who found it in an issue of Everyday Food magazine. The Lemon Glaze was added by Kathleen and I think it's the perfect touch! Oh, by the way, the picture is from Kathleen too!
Thanx again Kath!
1/2 cup (1 stick) unsalted butter, room temp.
1 cup confectioners sugar
1/2 tsp. pure vanilla extract
1 tsp. packed finely grated lemon zest
1 tsp. coarse salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)
1. Preheat oven to 325 degrees. in a large bowl, mix butter, sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
2.Drop dough by rounded tablespoons, 2 inches apart, onto two parchment–lined baking sheets. Bake until cookies are light golden brown at edges, 25-30 minutes, rotating sheets halfway through. Let cool completely on wire racks.
Makes 25 cookies.
Lemon Glaze:
1 cup confectioners' sugar
1 1/2 tablespoons lemon juice
Mix the lemon juice and sugar well, spread a thin coat on each cookie. (This recipe makes JUST ENOUGH for the batch of cookies above.)
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