Tuesday, July 31, 2012
I haven't planted zucchini in my garden for two years running now. I like zucchini, but I would get overwhelmed. There's just. so. much. Even without planting zukes, somehow I can magically acquire them. Jokes about locking car doors to avoid gifts of vegetables ring true.
Thank to my father's prolific garden, I acquired two zucchini that were just on the edge of being too big. You want to catch them when they are maybe the length of your foot, not your thigh; but it seems like those buggers can grow a foot overnight. These were closer on the thigh-side, but fortunately not yet woody. I halved them, scooped out the seeds, shredded them up, and proceeded to use a measly two cups on a double-batch of these lovely soft tea cookies. I now have a massive bowl of the remaining shredded zucchini in my fridge. We'll see what comes of it. I'm thinking zucchini pancakes.
I've recently got hooked on an online food community called Food52. I still love a good printed cookbook, but visiting a great online food community in some ways gives me the same feeling I get when I walk into my library or go to a great museum: I'm overwhelmed by all the creativity, the variety, the beauty in the world; I want to soak it all up and take advantage of every opportunity to bring something good and pure into my day, whether it be slicing a perfect tomato, digging into a really good book, discovering a new song that I love, writing a letter to a faraway friend, seeing my child run up to me with his arms wide-open for a hug. Truly, good food can inspire a good life.
Back to the humble cookie, these are simple, lemony wonders. They are soft and won't brown up much, but when you see a little brown peeking out on the bottom edge, you know they are done. In the Olympic spirit, a cuppa tea would be an appropriate pairing. Or iced coffee?
Zucchini Lemon Cookies
Original recipe here on Food52. Make a double batch. Seriously.
1 and 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
Small pinch of salt
3/4 cup butter, room temperature
3/4 cup sugar
Zest of one lemon
1 cup shredded zucchini
Preheat oven to 375 degrees. In a bowl, mix flours, baking powder and salt; set aside. Combine butter and sugar in a mixer until light and fluffy. Add egg; mix until incorporated. Add lemon and zucchini and mix until combined. Slowly add flour mixture to wet ingredients until mixed in; do not overbeat. Drop rounded spoonfuls on a cookie sheet and bake 14-16 minutes or until edges of cookie are golden.
Posted by Rhubarb and Venison at 7:18 AM