How do you dare reinvent a popular traditional southern cake recipe? By making a cookie sandwich version of course! Pile these Hummingbird Cake Cookie Sandwiches high on a platter and don't forget to garnish them with sparkly sanding sugar and edible flowers.
Preheat oven to 375ºF and lightly grease 2 baking sheets.
In large bowl, beat together butter and sugar with hand mixer until creamy.
Beat in eggs and vanilla.
Add baking powder, baking soda, salt, cinnamon and nutmeg. Slowly mix in flour a little a time to avoid making a mess.
Using a spoon gently incorporate nuts, pineapple and banana evenly throughout the mixture.
Using an ice cream scooper or spoon, scoop batter onto baking sheet, leaving about 2-3 inches in between each.
Top each cookie with nuts if desired and a sprinkle of sanding sugar or raw sugar. Bake for 15-20 minutes until golden brown.
Remove from oven and place on cooling racks. Let cookies cool in refrigerator overnight or at least 4 hours.
While cooling make Amazing Cream Cheese Icing and put in a gallon storage bag to pipe it on the cookies.
Roll the edge of the icing into sanding sugar and garnish with edible flowers. Pile on a platter to serve.
I made this recipe with Gluten-free All Purpose Flour and they came out perfect!
Use my Amazing Cream Cheese Icing Recipe for the filling.
You can omit the nuts or add them to half the batch separately.
Edible flowers are a must for presentation!