It is that time of year for all things zucchini.  My kids think zucchini equals dessert and I have yet to convince them there are other uses for those green monsters in our garden.  But this is one of my new favorites.  This recipe is courtesy of Martha Stewart.

1 c flour
1 1/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 c unsalted butter - divided and at room temperature - 1 1/2 sticks
1/2 c sugar
1/2 c light-brown sugar
1 large egg
1/2 tsp vanilla
1 c grated zucchini
1 c rolled oats
1/2 c chopped walnuts
8 oz cream cheese, room temperature
1 c powdered sugar

1. Preheat oven to 350 degrees.  Mix flour, cinnamon, baking soda, baking powder and salt in a small bowl.
2. In a mixer beat 1/2 c butter (1 stick) and the sugars until pale and fluffy.  Beat in egg and vanilla.
3. Beat flour mixture into butter mixture.  Mix in zucchini, oats and nuts.  Refrigerate until firm, about 1 hour.  (don't skip)
4. Scoop a large spoonful of dough onto parchment-lined baking sheets, about 2 Tbsp a scoop.  Bake until edges are golden, 16-17 minutes.  Let cool on wire rack.
5. Beat together remaining 1/4 c butter (1/2 stick), cream cheese and powdered sugar until smooth.  Spread 1 Tbsp onto a cooled cookie and top with another cookie.
6. Refrigerate until ready to eat.