Zucchini and Cream Cheese Cookie Sandwich

by Lauren Keiper on September 13, 2012

in All Recipes, Desserts, Vegetables

Late summer’s zucchini harvest typically means loaves and loaves of zucchini bread, but I’m ready to put the loaf in the freezer and devour  these simple creamy cookies. What other vegetables might you use in the recipe? Let us know in the comments or when we meet at the Fall Market on Sept. 22. – Maggie

I adore sandwiches.  Lunch has long been my favorite meal.  As a kid, I wanted the perfectly composed lunch bag, and being from Pennsylvania it often included a bologna (either ring bologna or Lebanon, depending on what we had fresh sliced at the farmer’s market that week) and cheese – preferably Swiss, thinly sliced – sandwich on white bread.

My sandwich palette has developed over the years, thank goodness.  These days I can’t turn down a butter and prosciutto on crusty bread sandwich (an adult bologna sandwich?).  I devour anything open-faced and melted.  In Boston, I regularly lunch on the Egg Salad on Rosemary Raisin Bread from the Sportello bakery counter or the Roasted Lamb with Tomato Chutney and Goat Cheese at Flour. I often have a hankering for an Italian sub, which I simply call a hoagie.

Sandwiches are how I prefer breakfast, too.  For brunches, I like to serve “grilled cheese”, goat cheese with honey, fig spread, basil and lemon zest on cinnamon raisin bread that I adapted from this Cooking Light recipe years ago.  And if you are near Tatte in Cambridge, just trust me and order the breakfast sandwich.

So, it’s only natural that my sandwich infatuation includes dessert.  At an ice cream shop, if they offer a chipwich – you know what I mean:  ice cream sandwiched between two cookies – I’ll order it.  I’ve even served those at home to cap a dinner party. Whoopie pies are another favorite.

When I found this recipe for zucchini cookie sandwiches with a smooth cream cheese filling, well, I could barely help myself.  The first time I made these, I stuck to the recipe and they were wonderful.  The zucchini keeps the cookie super moist.  And if you love zucchini bread or cake, you will feel right at home biting into these.  The next time around, I made half the batch with shredded carrots and raisins and tossed some raisins in the zucchini version too.  The cookies, though I prefer them sandwich-style, are also delicious stand alone.

Any other vegetables you might consider tossing in?

Zucchini Nut Bread Cookie Sandwiches

Originally published in Martha Stewart Living

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Coarse salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup finely grated zucchini (or carrots)
  • 1 cup old-fashioned rolled oats
  • 1/2 cup chopped toasted walnuts
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners’ sugar
  • Add raisins, if you like
Directions:
  1. Preheat oven to 350 degrees. Sift together flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt in a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
  2. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts (and raisins if you choose). Refrigerate until firm, about 1 hour.
  3. Drop dough in roughly 2 TBSP sized scoops onto baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
  4. Beat together remaining 1/2 stick butter, the cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.

All photos styled and taken by Michelle Martin.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans.  We craft seasonal, regional gift and tasting boxes and sell individual items that you can  order today.  Meet makers and small batch food fans in person at the  Eat Boutique Fall Market  on September 22, 2012 —  the event is free but please RSVP so we can plan accordingly — thank you!

Lauren Keiper

Lauren is a writer who lives, eats and cooks in Boston with her husband.She's written for Reuters, the Boston Globe, Boston Business Journal and Boston magazine.

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  • http://twitter.com/Katrinadingle Warm Vanilla Sugar

    Love these cookies! Anything to use up my zucchini in a delicious way!

  • Shelby @ Lady Gouda

    Lauren– we ate a LOT of Lebanon bologna at my PA house growing up, too. I overdosed on the stuff long ago and still don’t think I’m ready to try it again.

    I love this recipe, and anything sandwich-relate, so thanks for sharing it!

  • http://www.eatboutique.com Maggie

    These cookies make me HUNGRY. Love them! xox

  • Ariela Rose

    These are lovely! What about using pumpkin or fall squash in place of zucchini?

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