We are all just going to have to be making
homemade cookies all the
time to keep up with all the good recipes. Thanks Geoff.
BANANA CREAM CHEESE MOUNDS
1 1/2 c. plus 1 Tbs. sifted cake flour
1 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
6 Tbs. (3/4 stick) unsalted butter
at room temperature
5 Tbs. sugar
1/4 c. light brown sugar (lightly packed)
1 tsp. pure vanilla extract
1 large egg
1/2 c. plus 2 Tbs. mashed very ripe bananas
Frosting:
3/4 c. cream cheese at room temperature
6 Tbs. confectioners' sugar
3 Tbs. unsalted butter at room temperature
1. Preheat the oven to 400 degrees. Line several baking sheets
with parchment paper, or
lightly grease them with vegetable oil.
2. Sift the flour, baking powder, baking soda, and salt together into
a small bowl and set
aside.
3. Using an electric mixer on medium speed, cream the butter, both
sugars, and the vanilla
in a medium-size bowl until light and fluffy,
1 to 1 1/2 minutes. Scrape the bowl.
4. Add the egg and mix on medium speed until blended, about 15
seconds. Scrape the bowl.
5. Add the banana and mix on medium-low speed until blended,
about 10 seconds. Scrape the
bowl.
6. Fold in the flour mixture by hand. Then blend with the mixer on
low speed for 5
seconds. Scrape the bowl with the rubber spatula,
and mix on low speed until the batter is smooth and velvety,
about 10
seconds. Give the batter a stir or two with the spatula.
7. Drop the batter by heaping tablespoons 2 inches apart onto the
prepared baking sheets.
8. Bake the cookies until they are puffed and just firm to the touch
(but not golden),
about 10 minutes.
Let cookies sit for 2 to 3 minutes. Then slide the sheet of parchment
onto the counter
(or, using a spatula, carefully transfer each cookie to
a sheet of aluminum foil or waxed paper on the counter),
and let them
cool further.
9. Meanwhile prepare the frosting: Place all the frosting ingredients
in a food processor
and process until smooth, 40 seconds.
10. Using a small spatula or a butter knife, spread a generous tablespoon
of the frosting
over the top of each cookie.
Makes about 13 large cookies.
Cooks Note: I usually double this recipe, as the amount of bananas
that I usually have is
two...and that's almost exactly the amount required
for a double batch. I have also found that this
frosting doesn't "set"
and will stay moist, so I usually just leave the cookies plain...they are
just yummy by
themselves! Also, it is worth it to use parchment paper
for this recipe. The cookies are quite fragile out of
the oven, and it
sure was nice to just slide the whole sheet right onto the counter!
