Friday, December 13, 2013

Hummingbird Cookies

Ingredients for Cookies:·
 3 cups all-purpose flour
· 1 ½ teaspoons baking soda
· ¾ teaspoon salt
· ½ teaspoon allspice
· 5 teaspoons cinnamon, divided
· ½ cup butter, softened
· 1 cup plus 3 tablespoons white sugar
· 1 large egg
· 1 teaspoon vanilla
· ½ cup mashed banana
· ¼ cup crushed pineapple in juice, undrained
· ½ cup finely chopped pecans and more for garnish, if desired

Ingredients for Cream Cheese Glaze:
· 2 ounces cream cheese, softened
· 2 tablespoons heavy whipping cream
· 1 cup powdered sugar

Directions for Cookies:

Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, baking soda, salt, allspice and 2 teaspoons of cinnamon.
In a large bowl, beat butter and 1 cup sugar at medium high speed with a mixer until fluffy. Beat in egg and vanilla. Stir in banana, pineapple and pecans.
Cover and chill for about 3 hours or until firm enough to scoop.
Line baking sheets with parchment paper. In a small bowl, stir together remaining 3 tablespoons sugar and 3 tablespoons cinnamon.
Using a scoop, drop 2 tablespoons dough into sugar mixture, turning to coat. Roll dough into a ball and place on prepared baking sheets. Repeat with remaining dough. Flatten each ball slightly with a bottom of a glass.
Bake 14 to 15 minutes or until lightly browned on the edges. Let cookies cool completely on wire racks. Drizzle with cream cheese glaze and if desired, additional pecan pieces.
Store in an airtight container for up to 3 days.

Directions for Cream Cheese Glaze:

In a medium bowl, beat cream cheese and whipping cream at medium speed with a mixer until smooth. Add powdered sugar and beat until smooth.

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