Lemon-Zucchini Cornmeal Cookies

1/2 cup unsalted butter, room temp
1 cup powdered sugar
1/2 tsp vanilla
1 tsp packed finely grated lemon zest
1 tsp coarse salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 cup grated zucchini


1. Preheat oven to 325*. In a large bowl, mix butter and sugar until pale and fluffy. Stir in vanilla, lemon zest and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.

2. Drop by rounded tablespoons, 2-inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25-30 minutes, rotating sheets halfway through. Let cool completely on wire racks.

Makes 25 cookies