Hummingbird Cookies



½ c (1 stick) butter, softened
1 c sugar
1 egg
2 tsp. vanilla extract
3 c all-purpose flour
½ tsp. salt
1 ½ tsp. baking soda
2 tsp. cinnamon
½ c very ripe mashed banana
½ c crushed pineapple, well drained
½ c chopped pecans
¾ c sugar in a bowl (to roll cookies in)
Your favorite cream cheese icing recipe
Pecans for garnish


Preheat oven to 350 degrees. Sift flour, salt, baking soda and cinnamon, set aside. In the bowl of an electric mixer with a paddle attachment beat butter and sugar until light and fluffy. Add the egg and vanilla until combined. Add the sifted flour mixture followed by the banana, pineapple, and pecans. Chill dough until firm. Using a small ice cream scoop, scoop the cookie dough and drop it into the bowl with sugar. Roll the dough in the sugar until its completely coated, set on a cookie sheet lined with parchment. Using the back of a 1tsp. measuring spoon or your thumb, make an indentation in the center of each dough ball. Bake for 15-20 minutes or until edges turn golden brown. Reform indentation if necessary when the cookies come out of the oven. Let the cookies cool completely. In the meantime make your favorite cream cheese icing recipe. When the cookies are cool, carefully spoon the filling into the center of the cookie, overfilling the indentation just slightly. Top with chopped pecans, store in fridge to allow filling to become firm. Serve at room temperature. Yields about 3 dozen cookies. Enjoy!
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