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

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

Preparation30 min

Cook time20 min

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.