Zucchini Nut Bread Cookie Sandwiches

Total Time
37mins
Prep 20 mins
Cook 17 mins

These cookies are so good with a sweet cream cheese filling that goes in the middle! Perfect for eating in your kitchen or pack them up and take them on a picnic or to a potluck! Adapted from Martha Stewart Living magazine(March 2011). Go to marthastewart.com/cookies-clip-art to get some cute labels for your cookies. Print onto adhesive paper or attach with double sided tape.

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F.
  2. Sift the flour, cinnamon, baking soda, baking powder, and 1/4 teaspoons salt into a bowl.
  3. Beat 1 stick(1/2 cup) butter and sugars(except confectioners) until pale and fluffy. Beat in egg and vanilla.
  4. Beat flour mixture into butter mixture. Stir in zucchini, oats, and walnuts. Chill until firm, about 1 hour.
  5. Using a 1 1/2" ice cream scoop(about 2 tbls.), drop dough onto parchment lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on wire rack. Enjoy!
  6. To make filling:.
  7. Beat the remaining 1/2 stick butter(1/4 cup), cream cheese, and confectioners sugar until smooth.
  8. Spread 1 heaping tbls. filling onto the flat side of 1 cookie, and top (with the flat side down) of another cookie. Repeat with remaining filling and cookies.
  9. Note:.
  10. You can make these ahead. Unfilled cookies can be stored at room temperature for up to 2 days.