Lemon-Zucchini Cornmeal Cookies

• 0.5 cup or 1 stick unsalted butter, room temperature
• 1 cup confectioner’s sugar
• 0.5 tsp pure vanilla extract
• 1 tsp packed finely grated lemon zest
• 1 tsp coarse salt
• 1 cup all-purpose flour (spooned and leveled)
• 0.5 cup fine cornmeal
• 1 medium zucchini, grated on small holes of a box grater (about 1 cup)

1. Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon 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 unti a thick dough forms.
2. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cook completely on wire racks.

Makes 25 Cookies