Caramelized Banana Spritz Cookies
Most cookie press recipes (spritz cookies) are for basic butter cookies, perhaps with a little bit of spice. My recipe for caramelized banana spritz cookies is an exception.
Servings: 114 cookies
Caramelized Banana Ingredients
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter cut into tablespoon-sized pieces
- 3 ripe bananas
Spritz Cookie Ingredients
- 1 1/2 cups unsalted butter room temperature
- 1/4 cup + 3 tablespoons brown sugar
- 3/4 cup caramelized bananas from above
- 3 large egg yolks
- 3/4 teaspoon salt
- 3/4 teaspoon vanilla
- 3 cups all-purpose flour
- caramel sauce to taste (optional)
Caramelized Banana Instructions
Melt brown sugar and butter in a small saucepan on medium-high heat, stirring periodically.
Once melted, add bananas. Continue to stir and cook until bananas fall apart in butter/sugar mixture and the mixture just begins to boil. Remove from heat.
Spritz Cookie Instructions
Preheat oven to 350 F.
In a medium-sized mixing bowl, beat butter, brown sugar, and 3/4 cup of the caramelized bananas together. (Depending on the size of your bananas, you may have some caramelized bananas left. Save them to sandwich between two cookies!)
Mix in the egg yolks, salt, and vanilla.
Add the flour a little bit at a time until just combined.
Load the cookie press with batter and press dough onto an UNGREASED cookie sheet (no parchment, no Silpat, no nothing).
Bake for 10 minutes or until the bottoms of the cookies just begin to get golden brown.
Let cool for a few minutes on the cookie sheet before transferring to a cooling rack.
Optionally, create cookie sandwiches using extra caramelized bananas and caramel sauce.
Calories: 43kcal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 16mg | Potassium: 22mg | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.2mg