Sandwich cookies are almost always a good thing. When I can make myself feel they're somehow good for me by way of a vegetable ingredient - well, of course, they're that much bettah!
This one is an adaptation of zucchini bread - turning it into a cookie, then going one step further by adding a rich, sweet filling. It's from Martha. Oh, Maaaatha!
Zucchini Bread "Whoopie Pies"
- 1 cup all-purpose flour *I substituted Whole Wheat*
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Coarse salt
- 1 1/2 sticks unsalted butter, divided (Need at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup finely grated zucchini
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped toasted walnuts
- 8 ounces cream cheese, room temperature
- 1 cup confectioners' sugar, sifted
- Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl.
- In a separate bowl or stand mixer, beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
- Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Place batter in refrigerator until set or firm - about 15 minutes.
- Preheat oven to 350 degrees.
- Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
- Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.