Zucchini Nut Bread Cookie Sandwiches

Total Time: 37 mins Preparation Time: 20 mins Cook Time: 17 mins

Ingredients

• 1 cup flour (may substitute 1/4 of the flour with whole wheat flour if desired)
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• coarse salt
• 3/4 cup unsalted butter, room temperature (3/4 cup)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 cup zucchini, finely grated
• 1 cup old fashioned oats
• 1/2 cup toasted walnuts, chopped
• 8 ounces cream cheese, room temperature (neufchatel is good)
• 1 cup confectioners' sugar, sifted

Recipe

• 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.