Zucchini and Jalapeno Cookies with Sweet Lime Glaze

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

Yields 36 small cookies

Ingredients

for the cookies

2 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp kosher salt

1/2 tsp cinnamon

1 cup room temperature butter

1/2 cup granulated (white) sugar

1/2 cup light brown sugar

1 egg

1 tsp vanilla extract

1 cup grated zucchini

1 medium jalapeno, seeded and finely chopped

1 tsp lime zest

1 tbsp lime juice

for the glaze

2 cups powdered sugar

2-6 tbsp lime juice

1 tbsp lime zest

Instructions

for the cookies

1. Combine dry ingredients in a bowl and whisk together.
2. In the bowl of a stand mixer cream the butter and sugars until light and fluffy.
3. Add the egg and vanilla and beat until incorporated. Add grated zucchini, chopped jalapeno, lime zest, and lime juice.
4. Slowly add dry ingredients with mixer on low and beat until incorporated. Scrape down the bowl as needed. Refrigerate the dough for at least an hour.
5. Preheat the oven to 375 degrees.
6. Bake for 8-12 minutes until lightly browned.
7. Allow cookies to cool completely before drizzling with the glaze.

for the glaze

Start with 2 tbsp liquid and whisk it into the powdered sugar and lime zest.
Add 1/2 tbsp at a time until the desired consistency is reached. Glaze can be made very thick or thin as desired.
Drizzle on cooled cookies.

Recipe from Baker Bettie, 2012