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.
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