That has to be the longest name ever for cookie. But, oh man, are they good!
I found the recipe in an issue of Martha Stewart Living a few months back, and proceeded to add it to my growing pile of "recipes to try" - and when I say pile, I mean a 3 inch three ringer binder (that is full). While looking for a few holiday cookie recipes for a friend, I found this; and decided since I had some leftover zucchini, I should give it a try.
You have to check this recipe out on MarthaStewart.com. You will love it!
I pretty much followed the recipe exactly. The only differences in mine is that I used 1/2 cup whole wheat flour and 1/2 cup all-purpose flour (instead of 1 cup all-purpose), and I only used 1/4 cup walnuts (I also forgot to toast them).
Refrigerated for 1 hour.
I think I made mine a bit too big because I only ended up getting 8 sandwiches out of this batch (according to the recipe I should have gotten 14).
I'm not normally a fan of cream cheese frosting; but sandwiched between the zucchini bread cookies it is delicious! If you're not a fan either, no worries, these babies taste just as good without it. I would also like to point out that the consistency of the cookies is more bread like - as the name insinuates. Just thought I would point that out, in case you were wanting a more crunchy cookie.
This little guy LOVED them! I was quite surprised that he didn't just take it apart and eat the frosting. Makes me happy that I snuck in some veggies. He didn't eat the whole thing though - we shared =).
Thank you, Martha Stewart, for another amazing recipe to add to my collection.
Make them yourself: