Zucchini Corn Cookies with Lemon Zest
4 servings
30 minutes
Cornmeal cookies with zucchini and lemon zest are an amazing combination of flavors and textures. Its roots trace back to American cuisine, where cornmeal is traditionally used to create tender, crumbly baked goods. The sweetness of powdered sugar is complemented by fresh notes of lemon zest, while grated zucchini adds moisture and softness to the cookies. These cookies are perfect for a light summer snack or an elegant addition to a cup of tea. Their subtle aroma of lemon and creamy tenderness captivates from the first bite. Easy to make, they can be a wonderful option for family tea time or a cozy evening with loved ones. They are particularly interesting as they combine traditional ingredients with an unexpected fresh twist in the form of zucchini.
1
Preheat the oven to 160 degrees.
2
In a large bowl, beat the softened butter with powdered sugar until fluffy. Add vanilla, zest, and salt.
- Butter: 120 g
- Icing sugar: 1 glass
- Vanilla extract: 0.5 teaspoon
- Grated lemon zest: 1 teaspoon
- Coarse salt: 1 teaspoon
3
Then mix in both flours and stir until the mixture becomes crumbly.
- Wheat flour: 1 glass
- Cornmeal: 0.5 glass
4
Add 1 cup of grated zucchini and mix to combine the dough.
- Baby zucchini (courgette): 1 piece
5
Place 1 tablespoon of dough for each cookie on a baking sheet lined with parchment paper, spaced 5 cm apart. Bake for 25-30 minutes until done and golden brown. Cool.
