2 C. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. grated nutmeg
3/4 C. sugar
1/2 C. softened margarine
1 C. mashed ripe banana
1 1/2 t. vanilla extract
2 eggs
3/4 C. golden raisins
TOPPING:
3 oz. softened cream cheese
2 T. softened margarine
1 1/4 C. powdered sugar
1 1/2 - 2 t. milk
3/4 C. toasted shredded coconut
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Preheat oven to 350 degrees F. Grease several baking sheets.
In small bowl mix flour, baking powder, baking soda, and nutmeg until well combined.
In a large bowl with electric mixer on medium speed beat sugar and butter until fluffy. Reduce speed to low; beat in banana and vanilla. Beat in eggs.
Add flour mixture; beat until just combined.
With a wooden spoon, stir in raisins.
Drop batter by level tablespoons 2" apart onto prepared baking sheets.
Bake 8-10 minutes or until edges are lightly browned. Remove to wire racks and cool completely.
TOPPING:
In medium bowl with electric mixer on medium speed beat cream cheese and butter until fluffy. Reduce speed to low; beat in powdered sugar, then just enough milk to make spreadable.
Spread topping on cookies. Sprinkle with coconut.
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