Hummingbird Cookies, Mon

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This is one of those situations where the dish’s name is a symbol of honor, not an indicator of the main ingredient.  I mean come on, hummingbirds are like key limes, who has time to catch and bone two dozen of the little critters for a recipe?

I’m kidding.

So here is the story.  Hummingbird cake is from Jamaica and named after the island’s national bird.  Which begs the question, what do you think would be in a bald eagle cake?

Anyways, several years ago, I did a recipe for hummingbird cake so it seemed time to do a cookie version.  As a refresher, hummingbird cake has a banana base and is then studded with all kinds of fruits and nuts.

Anytime there is a variety of goodies like dried pineapple, coconut, raisins and such in a recipe I take it as license to use whatever I have on hand.  You should too.

The recipe from which I’ve adapted these hummingbird cookies involves a more complicated cream cheese frosting.  I swapped it out for a simple drizzle of icing because a. I needed to transport the cookies and b. am of the opinion that there is already enough going on with these soft but crispy mound of deliciousness that they didn’t need a complicated topper.

As I’ve said more than once over the years, the cinnamon, raisin, oatmeal genre really isn’t my preferred flavor profile.  So I was surprised at how much I liked these cookies.  I also feel like there is enough of an element of muslei in them pairing them with a strong cup of coffee makes for a delightful breakfast.  And who doesn’t want to eat cookies for breakfast?

Hummingbird Cookies

adapted from Southern Living (it only seemed appropriate)

Ingredients

  • 2 C all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 C butter, softened
  • 1 C firmly packed light brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 medium-size ripe banana, mashed
  • 1 1/2 C regular oats
  • 1 C finely chopped pecans
  • 1/2 C finely chopped dried pineapple
  • 1/2 C coconut.  Use shredded or flaked, it’s up to you
  • 1/2 C of anything else you think would be tasty in a cookie.  Maybe some raisins, dried cherries or as is the case here, cranberries
  • 1 C powdered sugar

Directions

  1. Preheat oven to 350°. Stir together first 4 ingredients in a medium bowl. Beat butter, brown sugar, and vanilla at medium speed with an electric mixer 3 to 5 minutes or until creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and banana; beat just until blended. Add oats and next 4 ingredients; stir until blended.
  2. Drop dough by heaping tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Flatten each, using a lightly floured flat-bottom glass.
  3. Bake at 350° for 12 minutes or until golden. Cool on baking sheets 10 minutes; transfer to wire racks, and cool.
  4. Once cookies are cool, combine powdered sugar with water 1 TBS at a time until you reach desired consistency.  Drizzle over cookies and allow to set.

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