Back to a more snack-like bento instead of a bento lunch today. We're going to eat lunch before preschool, so Ben can have an afternoon snack, then an earlier dinner before church tonight.
Today, Ben has 3 homemade zucchini lemon cookies with a lemon glaze (recipe below), fresh blueberries & raspberries, and a couple of canteloupe hearts because Mommy loves him, and because they look nice for color. ;o)
Lemon Zucchini Cookies:
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
1 teaspoon lemon juice
1 teaspoon grated lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup grated zucchini, unpeeled
Preheat the oven to 375°F. Coat cookie sheets with nonstick cooking spray.
In a medium bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg, lemon juice, and lemon peel.
Stir in the flour, baking powder, and salt just until the dry ingredients are mixed in, stir in the zucchini.
Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets.
Bake for 15 to 20 minutes, until cookies are golden around the edges.
Combine 1/2 cup confectioners' sugar with 2 teaspoons fresh lemon juice.
Drizzle the glaze over the cooled cookies.