1/2 cup butter, softened
1 cup brown sugar
1 egg
1 cup chopped pecans
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon instant baking mix
1 teaspoon baking powder
1/2 cup flaked coconut
1/2 cup shredded coconut
1/2 cup raisins
1 (2 ounce) can evaporated milk
1 teaspoon vanilla extract
1/4 cup honey
1 teaspoon vanilla extract
1 (4 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/2 cup butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon honey
1 tablespoon light corn syrup
Preheat oven to 375 degrees F (190 degrees C). Divide cookie dough into 16 pieces, cut into 1/2 inch strips.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and pecans. Gradually beat in the flour until well blended. Stir in the vanilla. Stir in the coconut, coconut, raisins, evaporated milk, banana, pecans and 1/2 cup pecans. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 7 to 9 minutes in the preheated oven, until lightly browned.
Cool slightly on cookie sheets, then flip onto the parchment. Remove from cookie sheets and cool completely. Spread cream cheese mixture on top of cookies and spread evenly. Repeat with remaining pecans, strawberries, bananas, pecans, pineapple and cream cheese mixture
I didn't cook the legumes long enough, although I KitchenSized them. The length is partly due to me not cooking the beans long enough; it turns out fairly mushy. I think because I used fava beans, which are so easy to grow and use, and because I didn't have time to make the proper amount of them, I just left them out and didn't count them when I added the sauce. Maybe I'll do it again; maybe I'll make only a little too much sauce and leave it alone. Maybe I'll make again... and again.. and again.... and again.... and again!!!!! This recipe is simply wonderful! Thanks so much for sharing!
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