Hummingbird Cookies

Spiced with cinnamon and freshly grated nutmeg bringing a wisp of spice layered among pineapple, banana, coconut and pecans, these puffed little cookies are a tasty nod to a beloved Southern favorite, the Hummingbird Cake. Top with a dollop of mascarpone frosting and it’s a sweet treat with plenty left over for sharing!

These delicate cookies have the perfect amount of sweet – not too much post-holiday. Similar to the Hummingbird cake, the cookies are made with both granulated and dark brown sugar, creamed into butter. Cinnamon and nutmeg are added along with pineapple, banana, coconut and pecans plus pure vanilla extract to round out the flavor notes.

Then top these gems with a creamy frosting made with mascarpone cheese, powdered sugar, vanilla, and a splash of pineapple juice.

Brew up a cup of hot tea, grab an old cookbook for some light reading then sit back and enjoy these old-fashioned treats.

Hummingbird Cookies

For the cookies:

½ cup butter, room temperature

½ cup sugar

½ cup dark brown sugar

1 extra-large egg

3 cups flour

1 teaspoon baking soda

1 teaspoon kosher salt

1-1/2 teaspoons cinnamon

¼ teaspoon freshly grated nutmeg

1 small can crushed pineapple, 8-ounces, drained with juices reserved

½ cup mashed ripe banana, 1 large banana

2 teaspoons pure vanilla extract

1 cup sweetened flaked coconut

1 cup toasted chopped pecans

For the frosting:

½ cup mascarpone cheese

3 cups sifted powdered sugar

1 teaspoon pure vanilla extract

2 tablespoons of the reserved pineapple juice

To make the cookies:

Cream the butter with the sugars in a large bowl on medium speed until light and fluffy, about 3 to 4 minutes. Scrape the sides and bottom of the bowl to make certain the butter is mixed in thoroughly.

Add the egg and mix on medium until mixed into the butter and sugars, about 1 minute.

In a separate bowl, whisk the flour with the soda, kosher salt, cinnamon, and nutmeg.

Add to the cookie dough, about 1 cup at a time on low speed, mixing just until the flour disappears. The dough will be somewhat crumbly. Stir in the pineapple, mashed banana and the vanilla extract on low speed.

Add the coconut and the pecans, blending into the dough.

Using a small scoop, drop the cookie dough onto a baking sheet lined with a Silpat liner or parchment paper, leaving about 2 inches between cookies.

Bake in a 350-degree oven for 12 to 14 minutes or just until lightly golden around the edges. Cool the cookies on a wire rack before frosting.

To make the frosting:

Beat the mascarpone cheese with the powdered sugar, vanilla and pineapple juice until smooth and creamy.

Spread a dollop of frosting across the top of each cookie. The frosting will be soft but will firm up. These little cookies get better by the day, just like their cake counterpart!

Makes about 4 dozen cookies.