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So along with the strawberry lemonade icebox pie, these cookie sandwiches were the other request of my coworker. He found them in another issue of Martha Stewart Living. I think he figured if he gave me two options, I could pick whichever one seemed easier or pick one I was craving. Something along those lines… it’s hard to think like a guy. 🙂 These cookies were a huge hit at work, and even deemed “healthy” by one coworker due to the zucchini and oats. Sounds like a good thought to me!

I’m not a fan of nuts, so I didn’t include them when I made these and I didn’t feel they lacked without them, but I’m sure fans of nuts would love them to be included. The cookies are perfectly spiced, delicate, and delicious! If you have any leftover cream cheese butter cream or frosting, from carrot cupcakes for example, feel free to use that instead of making the filling! And if you’re like me and lack differently sized cookie/muffin scoops, just make due scooping as you would with normal cookies and match similar sized cookies when making sandwiches. They still come out pretty, don’t worry!Zucchini Nut Bread Cookie Sandwiches

Zucchini Nut Bread Cookies:
1 cup all-purpose flour
1¼ teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
½ cup granulated sugar
½ cup packed light-brown sugar
1 large egg
½ teaspoon pure vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
½ cup chopped toasted walnuts (optional)

Cream Cheese Filling:
¼ cup (½ stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar, sifted

To make the cookies: Preheat oven to 350 degrees F.

In a small bowl, sift together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.

In a large bowl, beat butter and both sugars until pale and fluffy. Add egg and vanilla, beating until combined. Slowly beat flour mixture into butter mixture. Stir in zucchini, oats, and walnuts, if using. Refrigerate until firm, about 1 hour.

Using a 1½-inch ice cream scoop, or 2 spoons to drop about 2 tablespoons, work quickly to drop dough onto parchment-lined baking sheets, spacing 1½ to 2 inches apart. If dough starts to soften too much, put it back in the refrigerator until firm again. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

To make the filling: In a large bowl, beat together butter, cream cheese, and confectioners’ sugar until smooth. Match up similar sized and shaped cookies and spread 1 heaping tablespoon of filling onto the flat side of 1 cookie, and sandwich with its matching cookie. Repeat with remaining filling and cookies. Cookie sandwiches can be stored in the refrigerator for a few days.

Source: Adapted from Martha Stewart Living