Zucchini Cookie Sandwiches

everybody enjoyed these at a potluck today (along with a chicken salad). I cut the filling down to be less sweet and also only enough to sandwich some of the cookies. Inspired by marthastewart, but adjusted to reduce the amount of filling and sugar/butter ratio to cream cheese in said filling.

• 1 c flour
• 1 1/4 t cinnamon
• dash of cloves
• dash of nutmeg
• 1/2 t soda
• 1/2 t powder
• 1/4 t coarse salt
• 1 1/4 sticks butter, room temp; divided
• 1/2 c sugar
• 1/2 c brown sugar
• 1 egg
• 1/2 t vanilla
• 1 c finely grated zucchini (1 zuc)
• 1 c rolled oats
• 1/2 c chopped walnuts
• 4 oz cream cheese
• 1/4 c confectioners sugar, sifted

1. Combine flour, spices, rising agents and salt into a small bowl.
2. Mix 1 stick of butter and the sugars.
3. Beat in egg and vanilla.
4. Combine in flour mixture.
5. Mix in zucchini, oats and walnuts.
6. Refrigerate until firm, about 1 hour. 
7. Drop dough onto parchment-lined baking sheets. Bake until edges are golden, about 17 minutes.
8. Let cool on wire rack.
9. For sandwich filling, combine 1/4 stick butter, cream cheese and the sifted icing sugar. Spread filling on a cookie and sandwich with another. Repeat. Refrigerate cookies.