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Hummingbird Cookies

Products Used

0

5

6

Hummingbird Cookies

By BigBearsWife

Prep Time:

10m

Bake/Cook Time:

8m

Yield:

24-26 cookies

Ready for a southern Hummingbird Cake baked into a soft cookie? These Hummingbird Cookies have all the banana and pineapple taste of a classic Hummingbird Cake, but are bite-sized and topped with a sweet cream cheese frosting and chopped pecans.

¿Listo para un pastel de colibrí del sur horneado en suaves galletas? Estas galletas de colibrí tienen todo el sabor de la banana y la piña de un clásico pastel de colibrí, pero son del tamaño de un mordisco y con un tope de glaseado de queso crema dulce y pavanas picaditas.

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Tested by Dixie Crystals

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Ingredients

Hummingbird Cookies

1/2 cup unsalted butter, softened
1 cup packed Dixie Crystals Light Brown Sugar
2 teaspoons vanilla extract
1 very ripe banana, mashed
1/2 cup pineapple tidbits, drained and mashed
2 tablespoons + 2 cups all-purpose flour*
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

Cream Cheese Frosting

8 ounces cream cheese, room temperature
2 teaspoons vanilla extract
2 cups Dixie Crystals Confectioners Powdered Sugar
1/2 cup pecans, chopped

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Prepare cookie sheets with parchment paper or silicone baking mats.
In a stand mixer, combine butter and brown sugar. Mix in vanilla, mashed banana, and mashed pineapple. Stir in 2 tablespoons flour. Mix well.
In a separate bowl, combine flour, salt, baking soda, ground cinnamon, and ground nutmeg. Add to wet ingredients and mix until combined.
Add in 1/2 cup pecan pieces. Stir until just combined.
With a medium-sized cookie scoop, portion dough onto prepared cookie sheets.
Press each cookie with your palm to flatten. Bake for approximately 11 minutes or until lightly golden on edges.
While cookies are cooling, prepare frosting. Mix cream cheese, vanilla, and powdered sugar together until smooth.
Frost top of cookies. Sprinkle each cookie with pecan pieces while frosting is still soft.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.

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Galletas de Colibri

Products Used

0

5

6

Hummingbird Cookies

Direcciones

Precaliente el horno a 350 F.
En una batidora de pie, mezcle mantequilla y azúcar morena. Agregue la vainilla, el puré de banana y el puré de piña. Agregue y revuelva 2 cucharadas de harina. Mezcle bien.
En un envase aparte, combine harina, sal, bicarbonato de sodio, canela molida y nuez moscada molida. Agregue a los ingredientes mojados, mezcle hasta que este combinado.
Agregue 1/2 taza pacanas. Revuelva solo hasta que este combinado.
Con una cuchara de galletas, tamaño medio, vierta la masa sobre una bandeja previamente forrada con papel parafinado.
Hornee por 8 minutos. Mueva a un estante de enfriar y suavemente presione hacia abajo cada galleta. Continúe hasta que todas las galletas estén horneadas.
Mientras las galletas se enfrían, prepare el glaseado. Mezcle el queso crema, vainilla y azúcar en polvo hasta que este suave.
Usando un cuchillo de mantequilla coloque el glaseado sobre las galletas. Espolvoree cada galleta con pedacitos de pacanas mientras el glaseado todavía esta suave.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.