Caribbean muffin top banana cookies

Ingredients

• 2-1/2 cups all-purpose flour
• 3/4 teaspoon double-acting baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1-1/2 sticks unsalted butter
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 shot Cointreau
• 3 large eggs
• 1 tablespoon freshly grated lemon zest
• 2 mashed ripe bananas
• 1/2 cup drained of juice
• 3 tablespoons sour cream
• 3/4 cup chopped walnuts
• 1 cup sweetened flaked coconut

Preparation

• Pre-heat oven to 350 degrees. prepare a jelly roll pan with parchment paper.
• Sift flour, baking powder, baking soda, and salt together in a medium bowl. In another large bowl, cream butter with sugars with an electric mixer.
• When mixture is light and fluffy beat in rum, eggs, one at a time, zest, banana, pineapple, tropical trio and sour cream.
• Add flour mixture, beating batter until it is just combined. Stir in walnuts and coconut. Bake 30 minutes. Remove from pans. Complete cooling on racks.

Questions

Photos of members who cooked this recipe