Avocado replaces half of the butter in these festive cookies that have a citrus “spark”. Rolling the cookies in colored sanding sugar gives these soft cookies a nice crunch.
4th of July Avocado Cookies
Nutritional Highlights (per serving)
|1/3||cup||mashed ripe Fresh California Avocado|
|2||lemons, zest only|
|As needed||Red, white, and blue sanding sugars for decorating|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
(Yields 32 Cookies; 2 Cookies per Serving)
- Combine the flour, baking soda, and salt in a bowl; set aside.
- Place the butter and avocado into the bowl of a stand mixer and beat until smooth. Add the sugar and the lemon zest and beat until light and fluffy. Add the egg, mixing well, then the extract and lemon juice. Add the flour mixture and mix until just combined, scraping the sides of the bowl.
- Refrigerate the dough for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a Tbsp. to measure, scoop the dough (it will be sticky) into balls. Roll each ball into the sanding sugars, covering the entire ball. Place the sugar-coated dough balls on the prepared baking sheets spacing 2 inches apart. Slightly flatten each ball.
- Bake the cookies for about 8-10 minutes until the edges are set, but middles are still soft to the touch. Let cool on baking sheet for 2-3 minutes before transferring to cooling racks to cool completely.
Serving Suggestion: You may mix all three of your sanding sugar colors together, or make separate red, white, and blue cookies.
Beverage pairing: Nice with a cup of hot tea.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 157 (IU); Vitamin C 2 mg; Calcium 6 mg; Iron 0.8 mg; Vitamin D 6 (IU); Folate 35 mcg; Omega 3 Fatty Acid 0.028 g
% Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 0%; Iron 4%