Banana-Cranberry Blossoms

"Source: Woman's Day"
 
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Ready In:
1hr 15mins
Ingredients:
15
Yields:
72 blossoms
Serves:
72
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ingredients

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directions

  • Place 3/4 cup cranberries in small bowl; fill with hot water to cover.
  • Let stand 10 minutes to soften; drain and reserve.
  • Heat oven to 350°F
  • You’ll need a baking sheet(s) lightly coated with nonstick spray.
  • Beat butter, sugar, vanilla, baking soda and cinnamon in a large bowl with mixer on medium speed 3 minutes or until fluffy.
  • Beat in eggs and bananas until well blended and bananas are mashed.
  • On low speed, gradually beat in flour until just blended.
  • Stir in reserved cranberries, chocolate chips and nuts.
  • Drop level tablespoons of dough 2 inches apart onto greased baking sheet(s).
  • Bake 13 to 15 minutes, until golden brown.
  • Remove to rack to cool completely.
  • Frosting: Beat ingredients in a medium bowl with mixer on medium-low speed until smooth.
  • Spread about 1 1/2 teaspoons frosting on each cookie.
  • Decorate tops of cookies with dried cranberries to resemble flowers. Refrigerate cookies to set frosting.
  • Storage Tip: Store airtight in refrigerator with wax paper between layers up to 1 week.

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Reviews

  1. *Made for Australia/NZ swap #73* This is a great soft cookie ! I didn't make the icing, but would for a holiday cookie platter. The only change I made was to reduce the sugar to 3/4 cup. I used a tablespoon scoop which made 45 cookies, which baked nicely in 15 minutes -- (I did the first batch 18 minutes, but they were dry.) We thought the flavor bland after cooling, but next day had developed a very nice banana tone with the craisins. Will save this for Christmas baking. Thanks for posting. Mom2Rose.
     
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