Zucchini Whoopie Pies

For the cookies:

Preheat oven to 350 F.

In the bowl of your electric mixer cream butter and sugars together. Add in egg, lemon zest and vanilla and mix to combine. After it is combined mix in flour, baking soda, salt and nutmeg. Fold in zucchini.

Drop heaping 1 tablespoon-size mounds onto a parchment paper lined cookie sheet. Bake for 11-13 minutes. Remove from the oven and allow them to cool completely before filling with frosting.

(Recipe yields 1 1/2 to 2 dozen cookies.)

For the frosting:

With an electric mixer cream butter with sugar. Add in sugar 1/2 cup at a time. If it is too thick add in heavy cream to thin it out a tad; if it is too thin add more powdered sugar.

Mix in lemon zest, vanilla and salt. Whip oh medium/high until it is light and fluffy.

Pipe onto the bottoms of half of the cooled cookies and sandwich with a second cookie.

Should yield about 12 whoopie pies.