Banana-Cranberry Blossoms |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Source: Woman's Day 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 |
Directions:
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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