Description
This unusual combination of cornflour and zucchini makes for a flavorful and colorful treat!
Ingredients
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 tsp finely grated lemon zest
- 1 tsp salt
- 1 cup WEM Organic Unbleached All-Purpose Flour
- ½ cup WEM Organic Yellow Corn Flour
- 1 medium zucchini, finely grated
Instructions
- Preheat oven to 325°.
- Mix butter & sugar together in a large bowl, until pale & fluffy.
- Stir in vanilla, lemon zest, and salt.
- Add flours and mix until crumbly.
- Add zucchini and stir until a thick dough forms.
- Drop by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets.
- Bake until cookies are light and golden brown at edges, 25-30 minutes, rotating sheets halfway through.
- Let cool completely on wire racks. Makes 25 cookies.