STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Zucchini Nut Bread Cookie Sandwiches

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These cookies are so good with a sweet cream cheese filling that goes in the middle! Perfect for eating in your kitchen or pack them up and take them on a picnic or to a potluck! Adapted from Martha Stewart Living magazine(March 2011). Go to marthastewart.com/cookies-clip-art to get some cute labels for your cookies. Print onto adhesive paper or attach with double sided tape.”
READY IN:
37mins
YIELD:
14 cookie sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: