A question about a recipe: Zucchini-Lemon Cookies

AntoniaJames is a trusted source on Bread/Baking.

added 10 months ago

i wouldn't. The texture and moisture levels would be so different. ;o)

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susan g added 10 months ago

AntoniaJames is right, but you might want to try some experimentation -- the idea is promising. Perhaps you could oven dry the tomatoes (you can find some instructions on this site, or others) to reduce the moisture. Then there's a question of acidity -- you'd have to balance the tastes.
How about some kind of tart? I think they'd be delicious that way!

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