Glazed Zucchini Lime Cookies for the SRC
It’s been over a month since I’ve blogged something!
Life has been busy as per usual during the summer months. We went on an epic road trip in June (Vancouver Island B.C. to Bemidji MN) with 3 kids in tow! I skipped out of the secret recipe club for a month but am glad to say I’m back in action and you can expect some more regular posts coming soon 🙂
This month’s recipe comes from Miz Helen’s Country Cottage. I selected frosted zucchini cookies but made a few changes to the recipe to better reflect the flavours of summer. I skipped the warm fall spices and used lime zest instead. I also opted to give the cookies a nice thin glaze made of lime juice and powdered sugar. This is a light, cake like cookie that my kids seemed to really enjoy and I hope that you do to!
Zucchini Lime Cookies recipe adapted from Miz Helen’s Country Cottage
- zest of two limes
- 1 cup sugar
- 1/2 cup vegetable oil * you can also try replacing some of the oil with applesauce
- 1 egg
- 1 cup grated zucchini
- 1 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 cups all purpose flour
for the glaze
- juice of two limes
- about a cup of powdered sugar
Preheat the oven to 350 degrees and line cookie sheets with parchment.
Grate the zucchini and blot it with a paper towel to absorb some of the liquid.
Rub the lime zest and the sugar together until fragrant.
Add the oil and egg and mix well until combined. Add vanilla.
Sift the dry ingredients together and mix until combined.
Scoop dough by rounded teaspoons onto cookie sheet and bake for 8-10 minutes or until cookies feel resistant to the touch and are golden brown around the edges.
Cool cookies for 5 minutes on the pan before removing the a wire rack.
While cookies are cooling, juice the limes into a bowl and mix sifted powdered sugar into the juice with a whisk until you have a smooth but runny glaze.
Using a pastry brush, paint the glaze on the cooled cookies and let dry.