Lemon Zucchini Cookies

1 pound thin asparagus, cure , seek trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
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Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
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Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.
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Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
1 pound thin asparagus, cure , seek trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
#

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
#

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.
#

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, sildenafil undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
1 pound thin asparagus, cure , seek trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
#

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
#

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.
#

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, sildenafil undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, illness undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, order melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
1 pound thin asparagus, cure , seek trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
#

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
#

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.
#

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, sildenafil undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, illness undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, order melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
I am sorry I love butter. Yep, tadalafil there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I tried one recipe that was a complete failure. You should have seen the kids faces after they bit into their muffins. I even contemplated coming up with my own. As I sat with my Baker’s Illustrators book in my lap and searched to web on the basics of baking muffins I came to the conclusion I wanted these muffins to be out of this world tender, moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. That is not to say I won’t attempt
1 pound thin asparagus, cure , seek trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
#

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
#

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.
#

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, sildenafil undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, illness undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, order melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.
I am sorry I love butter. Yep, tadalafil there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I tried one recipe that was a complete failure. You should have seen the kids faces after they bit into their muffins. I even contemplated coming up with my own. As I sat with my Baker’s Illustrators book in my lap and searched to web on the basics of baking muffins I came to the conclusion I wanted these muffins to be out of this world tender, moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. That is not to say I won’t attempt
http://feedingmyenthusiasms.blogspot.com/2008/04/soft-and-strong-and-yellow.html
Adapted from a recipe in Mollie Katzen’s Sunlight Café cookbook

2 tablespoons sugar
1 ½ cup shredded coconut
2 tablespoons grated orange zest – colored part only
2 ½ cups unbleached all-purpose flour
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon powdered ginger
2/3 cup coconut milk (I used lowfat from Trader Joes)
1 cup plus 2 tablespoons canned crushed pineapple in juice, see undrained
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, sildenafil melted

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with nonstick baking spray. Set aside.

Combine the coconut, sugar, and orange zest in a large bowl. Rub the mixture together with your fingers to distribute the orange oils. Add to that the flour, salt, baking powder and ginger. Combine to mix thoroughly.

Measure the 2/3 cup coconut milk into a 4-cup liquid measure, then add the pineapple with its juice and the egg and vanilla. Beat gently with a fork or a small whisk to combine.

Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don’t overmix; a few lumps are okay and some might be pineapple pieces.

Spoon the batter into the prepared muffin cups. If you like really big muffins, only use 10 of the cups and fill them to the top. I prefer to have smaller muffins and a couple more of them.

Bake in the middle of the oven for 20 – 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait (if you can) at least 30 minutes before serving.
Zucchini Lemon Cookies

I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I used a lemon glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, medicine pill softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, ed pharmacy softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 350 degrees.

Mix sugars, recipe butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk the frosting ingredients together. Spread over warm cookies.

Makes 3 dozen

Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.

5 Replies to “Lemon Zucchini Cookies”

  1. These lemon zucchini cookies look so delicious and the recipe sounds so good. I will make them tomorrow after I buy some zucchini!!! Thanks for sharing.

  2. We made these cookies last night, and I couldn’t keep them on the plate they kept coming back in for more!!

Comments are closed.