Lemon Zucchini Cornmeal Cookies (Gluten-Free)

Zucchini is in season and there is A LOT of it!  I made these cookies at work and even the most skeptical people couldn't stop eating them.  I really love the texture of these cookies.  They are  chewy on the inside, yet crispy around the edges.  They are delicious..I promise!

* You will need cheesecloth or a lightweight kitchen towel for this recipe in order to strain out the liquid from the zucchini.



Lemon Zucchini Cornmeal Cookies

• ~ 5 zucchini, grated and strained (~ 2 1/2 cups after squeezing)
• 1 cup butter, softened
• 1 cup sugar
• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 lemons, zested
• 2 cups gluten free flour
• 1 cup fine cornmeal
• 2 teaspoons salt

1. Preheat the oven to 340 degrees.
2. Use a box grater, or a food processor to grate the zucchini.  Then, squeeze out as much liquid as you can from the zucchini using cheesecloth or a kitchen towel.  It is important to get all the liquid out, or your cookies will be soggy. 
   
3. Using a hand or standing mixer, cream the softened butter and sugars until light and fluffy. Mix in the vanilla extract, almond extract and lemon zest. 
   
4.  Add in the flour, cornmeal and salt, and mix until the dough is crumbly. 
   
5. Mix in the strained zucchini until a thick dough forms. 
   
6. Use a small scoop to make equal sized cookie portions on a parchment lined sheet tray. Flatten with your hand.
   
   
    
   
7. Bake at 340 degrees for about 15-20 minutes until the edges are slightly golden.
8. Let cool and enjoy!