BANANA CREAM CHEESE MOUNDS

[Guest guest]

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

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

_______________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp.