Saturday, November 24, 2012

Dining In - Zucchini Cookie Sandwiches

zucchini whoopie pie
Zucchini Cookie Sandwiches - Speedbump Kitchen

While not a traditional flavor for the holidays, these zucchini cookie sandwiches were super sweet, delicious and unique at our Thanksgiving feast. I had a hard time figuring out the best name for them. The author of the recipe calls them zucchini sandwich cookies, I thought they were more like whoopie pies because of the cake-like consistency. As far as the taste, I loved the cinnamon and brown sugar flavoring and thought the cream cheese based frosting blended perfectly with it. My only complaint was that these were a little mushy and fell apart when you picked them up - best eaten with a plate and fork! you can find the original full recipe here on Speedbump Kitchen. 

Zucchini Cookies
1/2 cup (1 stick) Earth Balance margarine
1/2 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
2 tablespoons water
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup old fashioned oats
1 cup shredded zucchini

4 oz. non-diary cream cheese (Trader Joe's This is Not a Tub of Cream Cheese)
1/4 cup Earth Balance margarine
2 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees and prepare two baking sheets with parchment paper. In a large bowl, beat together the stick of margarine with the two sugars. Add in vanilla and water.

In a separate medium bowl, sift together the dry ingredients - flour, cinnamon, baking soda and powder,  and salt. Add this to the wet mixture and beat until well-combined. Remove bowl from stand mixer or if using handheld mixer put it aside. Add in oats and zucchini and mix by hand. 

In 2 tablespoon-sized spoonfuls drop the batter onto the prepared pans. Leave some room in between. You can make 10-14 of these cookies depending on how you size them - remember you'll have half as many full cookies as you do zucchini cookies since you need two for each  (I only ended up with 10 and cut the cookies in half for serving). Bake for 15 minutes. Cool completely before frosting. 

Vegocracy vegan zucchini sandwich cookiesTo make the frosting, beat together the margarine and cream cheese first. Then add in powdered sugar and vanilla and mix completely. To stiffen a bit while waiting for the cookies to cool you can move the frosting into the refrigerator. 

Assemble the cookies by spreading a generous spoonful or two of frosting between two zucchini cookies. 

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