Big Fat Cookies Banana Cream Double Dates |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Big Fat cookies is my new cookbook I just got from my mom. This is the first recipe I want to post from it. Ingredients:
2 cups unbleached all-purpose flour |
3/4 tsp baking powder |
1/4 tsp salt |
1 tsp cinnamon |
1/2 cup butter at room temperature |
1/2 cupe granulated sugar |
1/2 cups packed light brown sugar |
2 ripe bananas. peeled |
1 large egg |
1 tsp vanilla extract |
1 cup (about 4 1/2 ounces) pitted dates, cut into 1/2 to 1/4 inch pieces |
cinnamon cream cheese filling |
6 tbsp (3/4 stick butter), at room temperature |
6 ounces cream cheese, at room temperature |
1 tsp vanilla extract |
1 1/2 tsp cinnamon |
2 3/4 cups powdered sugar |
mix in bowl and put aside until cookies are ready. |
Directions:
1. Sift the flour, baking powder, salt,and cinnamon into a medium bowl and set aside.
2. In a large bowl beat the butter, granulated sugar, and brown sugar until blended.
3. break the bananas into pieces add the banana to the mixture and mix until a few small pieces remain. The mixture will look curdled.
4. Add the egg and vanilla and mix until blended.
5. Add the flour mixture and mix.
6. Mix in dates
7. Drop heaping tablespoons(about 3 level tbsp each) of dough onto baking sheets covered with parchment paper buttered on top.
8. Use a small spatula to smooth edges and tops, spreading slightly to about 3/4 inch thick.
9. Bake the cookies until the tops feel firm., about 15 min. The cookie tops should not brown.
10. Cool the cookies on the baking sheets for 5 minutes, then remove to a wire rack and cool.
11. Turn half the cookies bottom side up. Use a thin metal spatula to spread tbsp of filling over each one. Gently press the flat bottoms of the remaining cookies on top of the filling.
12. Wrap each cookie in plasticwrap and refrigerate for aleast 1 hour. Serve cold. The wrapped cookies can be stored in the refrigerator for up to 4 days.
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