Zucchini Cake Sandwich Cookies

from: Jenn@eatcakefordinner

1 1/4 c. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon

pinch of nutmeg

1/2 c. butter-flavored shortening

1/2 c. light brown sugar, packed

1/4 c. + 2 Tbl. granulated sugar

1 large egg

1 tsp. vanilla extract   

1 c. oats

1 c. grated zucchini

cream cheese frosting

Preheat oven to 350 degrees.  Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside.  Cream together the shortening and both sugars until very light and fluffy.  Add the egg and vanilla and mix until combined.  Add the dry ingredients and mix until just combined.  Add the oats and grated zucchini and mix very well.  Dough will be pretty sticky.  Drop dough onto lightly greased baking sheet, using a scant one tablespoon (at the most), leaving 2-inches between cookies.  It will look like a small amount of batter, but they spread during baking.  These cookies work better the smaller they are, because they are so soft.  Bake for 12 minutes or until lightly browned.  Cool completely.  Yield:  about 36 cookies or 18 sandwiches.  Spread cream cheese frosting on the flat side of one cookie and top with the flat side of another cookie.  Store in the refrigerator.  I like them best when they are chilled!

Cream Cheese Frosting

From: Jenn@eatcakefordinner

1 cube (1/2 cup) unsalted butter, softened

1/2 stick (4 oz.) cream cheese, softened

2 1/2 - 3 c. powdered sugar

pinch of salt

1-2 tsp. vanilla extract

milk, only if needed

Beat softened butter and cream cheese until light and fluffy.  Gradually add the powdered sugar, one cup at at a time, beating well after each addition. Add the salt and vanilla and mix well.  If frosting is too stiff, add a little milk until reaches desired consistency.