Last night, August 8th, was “Sneak some Zucchini onto Your Neighbor’s Porch Night!” Strangest national holiday ever. I know you all participated. Much to L’s disappointment our neighbor’s did not haha. Must not be an abundance in the city. But that didn’t stop me from sharing the wealth! I whipped up these babies for my friends at work and they were D·E·L·I·C·I·O·U·S. Like an oatmeal cream pie crossed with zucchini bread and dipped in a little Southern Comfort =)
Adapted from marthastewart.com.

Ingredients:
Cookie:

• 1 cup all-purpose flour
• 1 1/4 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp celtic sea salt
• 1 1/2 Earth Balance buttery sticks, room temperature
• 1/2 cup sugar
• 1/2 cup light-brown sugar, packed
• 1 large egg
• 1/2 tsp bourbon vanilla extract
• 1 cup zucchini, finely grated
• 1 cup old-fashioned rolled oats
• 1/2 cup walnuts, chopped

Frosting: 

• 8 ounces Better Than Cream Cheese, room temperature
• 3 cups confectioners’ sugar
• 1 tsp Southern Comfort or other liqueur

In a medium bowl, mix flour, cinnamon, baking soda, baking powder, and salt.

In a separate large bowl (or standing mixer) cream together 1 stick of butter and both of the sugars until fluffy. Add in the egg and vanilla mixing well to combine. Stir in zucchini, oats, and walnuts. Refrigerate dough for about 1 hr.

Pre-heat oven to 350. Line a baking sheet with parchment paper. Using a large cookie scoop (about 2 TB) spoon out dough 2 inches apart. Bake cookies until the edges turn a crisp golden brown, about 17 minutes. Let cool completely.

For the frosting beat the cream cheese, confectioners sugar, and liqueur together until fluffy. Martha only used 1 cup of sugar, but I wanted my frosting a bit thicker so I added some more. After that it still wasn’t thick enough so I refrigerated it over night.

When the cookies are cool, and the frosting is thick and ready spread heaping amounts onto the flat side of a cookies. Sandwich together with another cookie. Eat and repeat!