I have a question about the recipe "Zucchini-Lemon Cookies" from KelseyTheNaptimeChef. Can I substitute pureed green tomatoes for the zucchini in these cookies?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
AntoniaJames is a trusted source on Bread/Baking.
i wouldn't. The texture and moisture levels would be so different. ;o)
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!
You'll put this recipe on repeat.
Extra Chewy Sugar Cookies
Chinese Salt-Baked Chicken
Go On, Spread Out
5-Minute Baking Prep Trick
Your #1 Loves