Buttery Bananas Foster Sandwich Cookies
Buttery Bananas Foster Sandwich Cookies! Dark rum-infused dulce de leche & fresh banana are sandwiched between buttery spritz cookies evoking the flavors of one of New Orleans’ most famous desserts!
Servings: 36 cookie sandwiches
Ingredients
- 1 ½ sticks {12 tablespoons} butter
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- Pinch of salt
For Filling
- ½ cup dulce de leche
- 1 teaspoon dark rum*
- 1 banana thinly sliced
Instructions
- Preheat the oven to 400 degrees. You will need an ungreased, non-stick baking sheet for these cookies.
- In the bowl of a stand mixer or a large bowl, beat together butter and sugar until it is fluffy.
- Add the egg and vanilla and mix until fully combined.
- Add flour and salt and beat until the mixture is uniform.
- Scoop the dough into the cookie press fitted with the desired disk shape. Holding the press vertical to the pan, press out each cookie, lifting straight up after pumping the handle.
- Bake for 7-8 minutes or until the cookies just begin to turn golden around the edges.
- Remove from the pan and let cool completely.
For Filling:
- Beat together dulce de leche and dark rum until completely smooth.
To assemble:
- Scoop the mixture into a zip-top bag and snip one tip. Pipe the dulce de leche onto one side of each cookie. Top with a slice of fresh banana {you may need to cut it to fit the shape.}, then place another cookie on top to completely sandwich the filling.
Notes
Adapted from recipe in OXO Cookie Press pamphlet.
!If you prefer a stronger rum flavor, you can add a bit more rum; just make sure the consistency doesn't become too runny. For alcohol-free cookies, replace rum or with ¼ teaspoon rum extract or omit entirely.
!If you prefer a stronger rum flavor, you can add a bit more rum; just make sure the consistency doesn't become too runny. For alcohol-free cookies, replace rum or with ¼ teaspoon rum extract or omit entirely.