3/4 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup flour
1 1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely grated zucchini
1 cup old-fashioned oats
8 ounces cream cheese, room temperature
1 cup powdered sugar
Preheat oven to 350F.
Beat 1/2 cup of the butter (save remaining 1/4 cup for cream cheese filling) and sugars until pale and fluffy.
Beat in egg and vanilla.
Add flour, cinnamon, baking soda, baking powder, and salt.
Mix in grated zucchini and oats.
Refrigerate until firm, about an hour.
Using a medium cookie scoop (I might have used a small...I only have one.), drop dough onto parchment-lined baking sheets (I used Silpat and had problems with sticking. I think the parchment is essential.), spacing about 2 inches apart.
Bake until edges are golden, about 17 minutes.
Allow to cool on cookie sheet for a few minutes before placing on wire rack.
Cool on a wire rack. (The cookies are tender and crumbly when fresh from the oven. I let them cool on the rack overnight in order to dry out a bit and firm up for ease of spreading the filling.)
Beat together remaining 1/4 cup of butter, cream cheese, and powdered sugar until smooth.
Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie.
Repeat with remaining cookies.
Store loosely covered with waxed paper between layers of cookies. (Makes 2 dozen, approx.)