Caribbean muffin top banana cookies

Name: Caribbean muffin top banana cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: en
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

Other

4 servings

30 min

20 min

Very Easy

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Ingredients

Number of serving: 4

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.

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