Big Fat Cookies Banana Cream Double Dates
From michellem 15 years ago
- 15 minutes to make
- Serves 8
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 shopping list
- 3/4 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 1 tsp cinnamon shopping list
- 1/2 cup butter at room temperature shopping list
- 1/2 cupe granulated sugar shopping list
- 1/2 cups packed light brown sugar shopping list
- 2 ripe bananas. peeled shopping list
- 1 large egg shopping list
- 1 tsp vanilla extract shopping list
- 1 cup (about 4 1/2 ounces) pitted dates, cut into 1/2 to 1/4 inch pieces shopping list
- cinnamon cream cheese filling: shopping list
- 6 tbsp (3/4 stick butter), at room temperature shopping list
- 6 ounces cream cheese, at room temperature shopping list
- 1 tsp vanilla extract shopping list
- 1 1/2 tsp cinnamon shopping list
- 2 3/4 cups powdered sugar shopping list
- Mix in bowl and put aside until cookies are ready. shopping list
How to make it
- Sift the flour, baking powder, salt,and cinnamon into a medium bowl and set aside.
- In a large bowl beat the butter, granulated sugar, and brown sugar until blended.
- break the bananas into pieces add the banana to the mixture and mix until a few small pieces remain. The mixture will look curdled.
- Add the egg and vanilla and mix until blended.
- Add the flour mixture and mix.
- Mix in dates
- Drop heaping tablespoons(about 3 level tbsp each) of dough onto baking sheets covered with parchment paper buttered on top.
- Use a small spatula to smooth edges and tops, spreading slightly to about 3/4 inch thick.
- Bake the cookies until the tops feel firm., about 15 min. The cookie tops should not brown.
- Cool the cookies on the baking sheets for 5 minutes, then remove to a wire rack and cool.
- 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.
- 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.
The Rating
Reviewed by 4 people-
SO,YUMMY............:} thanks for sharing Michelle
can't wait for more recipes sharing from your new book....:] are mom's not awesome....:}no matter age kids are!!!!!!
Mumtaz
mumtazcatering
in Gauteng loved it
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A super posting Michelle!! You always come with great cookbooks...
ahmed1
in Cairo loved it
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thanks for sharing! these sound like Da Bomb!!
jett2whit
in Union City loved it
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