Tuesday, July 26, 2011

Cooking with Julia (my)Child-Episode 2

ZucchiniZucchiniZucchiniZucchiniZucchini...you get the idea.

Julia and I decided to try another new recipe for zucchini- this one comes from Martha Stewart. http://www.marthastewart.com/314971/lemon-zucchini-cornmeal-cookies Yes these have cornmeal, zucchini, powdered sugar, butter- -reminds me of a cookie you might serve with hot or iced tea! They turned out tasty, a nice new way to use up the ZUKES.

Julia would hardly let me do anything for her this time!
"MOM, let ME do it!"

adding the butter...

...powdered sugar...

again, this is a recipe mixed entirely by hand

we substituted lemon flavoring
for the lemon zest

now for the finely grated zucchini...


the recipe makes a very soft dough


Here's the recipe from Martha Stewart

Lemon-Zucchini Cornmeal Cookies
(yields about 25)

1/2 cup butter, room temperature
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon packed lemon zest
1 teaspoon salt
1 cup flour
1/2 cup cornmeal
1 medium zucchini, finely grated

Preheat oven to 325 degrees
In a large bowl, mix butter and sugar with a (wooden) spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until crumbly. Add zucchini and stir until dough forms.

Drop by rounded tablespoons 2 inches apart on two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes. Let cool completely on wire racks.

I think this cookie would not be harmed by adding a thin icing glaze.

The apron Julia is wearing came from my mother's mother, and is probably over 50 years old...

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