“Anxiety in a man’s heart weighs him down, but a good word makes him glad.”
Hello sweet friends…and I sure hope you all brought your appetite with you today! Hummingbird Cake is my very favorite and my precious Mama always made it for my birthday and often for our family’s Sunday lunches! I will tell you just how much I have missed it…I made it for myself for Mother’s Day this year! SO you can imagine my excitement when I saw this recipe on Phyllis Hoffman DePiano’s beautiful blog A Ribbon In My Journal! Phyllis is the CEO of Hoffman Media that publishes some of my favorite magazines such as Southern Lady, Victoria, Southern Home, The Cottage Journal…ok you get the picture, I am a big fan of hers! When I saw this recipe in December I just knew that I had to make these cookies, but I have just now gotten around to it! Oh my, why did I wait? These are perfect with just about anything…a cup of chamomile, espresso, or a tall glass of very cold milk! Here’s to my now all-time favorite cookie!
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup firmly packed light brown sugar
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground allspice
- 2⁄3 cup crushed pineapple, drained,
- 2 tablespoons juice reserved
- 1⁄2 cup mashed ripe banana
- 1/3 cup toasted pecans
- 1 teaspoon vanilla extract
- 3 cups sweetened flaked coconut
- 1 cup confectioners’ sugar
- In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, stopping to scrape sides of bowl. Add egg; beat well. In a medium bowl, whisk together flour, baking soda, cinnamon, salt, ginger, nutmeg, and allspice. Add flour mixture, pineapple, banana, toasted pecans, and vanilla to butter mixture, beating just until combined. Cover and refrigerate until firm, about 2 hours.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- Shape dough into 1-inch balls. Roll each ball in coconut. Place 2 inches apart on prepared pans.
- Bake until lightly browned around edges, about 17 minutes. Let cool on pans 3 minutes. Remove from pans, and let cool completely on wire racks.
- In a small bowl, whisk together confectioners’ sugar and 2 tablespoons reserved pineapple juice. Drizzle over cookies.
And be sure to come party in the garden on July 10 at our 3rd Gardens Galore link party!
Thank you all for your visits and comments you leave behind…they make my day!
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