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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Right out of the Martha Stewart September Living magazine. Couldn't wait to try these and they did not disappoint. Much easier then they sound. I myself used dark brown sugar is that is what I had and I misread the recipe using the entire teaspoon vanilla in the batter then adding the extra in the filling. Came out wonderful. Ingredients:
2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup mashed banana |
1/2 cup sour cream |
4 ounces unsalted butter, softened |
1/2 cup granulated sugar |
1/2 cup packed brown sugar |
1 large egg |
1 teaspoon pure vanilla extract |
16 ounces cream cheese, softened |
1 cup confectioners' sugar, plus |
more confectioners' sugar, for dusting |
Directions:
1. Preheat oven to 350. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda and salt into a bowl. Combine banana and sour cream in another bowl.
2. Beat butter, granulated sugar and brown sugar with a mixer on medium-high speed, until pale and creamy. Add egg and 1/2 teapsoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with the flour mixture.
3. Transfer batter to a pastry bag fitted with a 1/4 inch plain tip (I just used a disposable pastry bag and clipped the end off) Pipe batter into 1 1/4 inch rounds on baking sheets, spacing about 1 1/2 inches apart.
4. Bake until edges are golded, about 12 minutes. Slide parchment, with cookies onto wire racks, Let cool.
5. Beat Cream cheese, confectioners' sugar and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth.
6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat side of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar and serve immediately.
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