Simple Recipe for Tender
|
| Sour cream | 1 cup |
| Sugar | ½ cup |
| Unsalted butter, softened | ¼ cup or ½ stick |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Bananas, mashed | ¾ cup |
| All purpose flour | 1 cup |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Walnuts or pecans, chopped | ½ cup |
- Preheat oven to 375 degrees F., and grease a 9" x 9" baking pan. Alternatively, line it with parchment paper.
- Cream softened butter, sour cream, and sugar together until fluffy.
- Add egg, vanilla extract, mashed bananas and combine them well.
- Gradually blend in flour, salt, and baking powder.
- Stir in chopped nuts and spread cookie dough evenly in prepared baking pan.
- Bake for about 20 minutes or until edges are lightly browned. If a toothpick inserted in the center of the pan comes out clean, cookies are ready.
- Cool completely in baking pan before spreading either rum, lemon, or vanilla glaze.
For rum glaze, you need the following ingredients:
| Light rum | 1/4 cup |
| Unsalted butter, room T. | 1 Tbsp |
| Confectioners' sugar, sifted | 2 cups |
| Vanilla extract | 1 tsp |
| a pinch of salt |
Combine all ingredients and mix until smooth. Add additional rum or confectioners' sugar to achieve your desired consistency.
Spread glaze evenly over banana sour cream squares before cutting.
For vanilla glaze, substitute 1/4 cup of either milk or heavy cream for light rum.
For lemon glaze, use 1/4 cup of freshly squeezed lemon juice, 1 tsp of lemon zest and increase amount of confectioners' sugar to 3 cups.
Idea for this cookie recipe for banana sour cream squares comes from The Four-Sided Cookie by Lorraine Bodger.
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