Banana-cranberry Blossoms

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 3/4 cup dried cranberries, plus extra
• dried cranberries, for decoration
• 1 cup butter, softened
• 1 cup light brown sugar, packed
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 2 ripe bananas, peeled and thinly sliced
• 2 1/2 cups all-purpose flour
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1 1/2-2 tablespoons milk

Recipe

• 1 place 3/4 cup cranberries in small bowl; fill with hot water to cover.
• 2 let stand 10 minutes to soften; drain and reserve.
• 3 heat oven to 350°f
• 4 you’ll need a baking sheet(s) lightly coated with nonstick spray.
• 5 beat butter, sugar, vanilla, baking soda and cinnamon in a large bowl with mixer on medium speed 3 minutes or until fluffy.
• 6 beat in eggs and bananas until well blended and bananas are mashed.
• 7 on low speed, gradually beat in flour until just blended.
• 8 stir in reserved cranberries, chocolate chips and nuts.
• 9 drop level tablespoons of dough 2 inches apart onto greased baking sheet(s).
• 10 bake 13 to 15 minutes, until golden brown.
• 11 remove to rack to cool completely.
• 12 frosting: beat ingredients in a medium bowl with mixer on medium-low speed until smooth.
• 13 spread about 1 1/2 teaspoons frosting on each cookie.
• 14 decorate tops of cookies with dried cranberries to resemble flowers. refrigerate cookies to set frosting.
• 15 storage tip: store airtight in refrigerator with wax paper between layers up to 1 week.