I clipped this Cornmeal Lemon Zucchini cookie recipe from Every Day Food.
Interesting, because there is no egg or baking powder. Instructions specify mixing by hand, which I have to say I was questioning when I started. It really doesn't begin to resemble dough at all until the very end when the zucchini is stirred in.
Crunchy with an interesting texture when first baked, but after a few days, they've softened more into a cookie vs. a biscuit-like texture. Would I make them again? Mmmm, probably not.
Can't have cookies without milk. My new favorite is Hartzler in the retro returnable glass jug. The skim actually looks (and tastes!) like milk, not like milk water.