Saturday, September 24, 2011

2011 Autumn Open House

We sure enjoyed our time with everyone at the Autumn Open House. It was so much fun to have our studio up and going! I was so busy that I forgot to pick up my camera and take photos! The scrap bins were a huge hit and so was the little make and take project, an adorable little needle felted snowman!

I want to share the Zucchini Lemon Cookie recipe with you. They were really yummy! (As were the the other varieties, but it's so fun to have a new cookie flavor!)

My heartfelt thanks to Ronda and her loving hours of service. She also shared some of her latest creations and we all enjoyed her beautiful hand work!

My daughter had jaw surgery in the middle of all this ~ life happens. But things really went well, all things considered. I enjoyed getting feedback from people as to what they would like to see happen in the studio. It's nice to be finding a rhythm and getting a feel for how we can be a good resource to all those creative folks in our lovely valley.
Thank you for your support and encouragement!

Zucchini Cookies

Ingredients 1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup raisins
Lemon Glaze:
1 cup confectioners’ sugar, sifted
2 tablespoons lemon juice
1/4 teaspoon pure vanilla extract


1. Preheat oven to 375 degrees F. Spray a whoopie pie pan with nonstick cooking spray or line a regular baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in egg, zucchini and lemon zest and vanilla.
3. In a medium bowl mix together the flour, baking soda, baking powder, cinnamon and salt. Stir flour mixture into wet ingredients until just combined. Fold in raisins.
4. Use a medium cookie scoop (1 ½ tablespoons) to drop dough into the center of each whoopee pie well or simply drop them directly onto the prepared cookie sheet. If you are using a cookie sheet, be sure to leave a few inches between each cookie.
5. Bake in preheated oven for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
6. Make the glaze by mixing together the confectioners’ sugar, lemon juice and vanilla extract. Drizzle the glaze over cooled cookies.


-If you are using a regular sheet, your cookies will be a bit thinner than the ones pictured above.
-Store cookies at room temperature in an airtight container for up to 3 days.
-Recipe adapted from

I found this recipe here.  It is a wonderful blog for all things tasty :)  I did use the whoopie pie pan and it yielded about 23 perfectly round cookies!

1 comment:

leslie said...

I can't wait to try these. I ordered my whoopie pan....where is zucchini when you need it?