Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Banana, coconut, and curry -- in cookie form.
WHO: Gingerroot is a mom, art educator, foodscaper, and a longtime Food52er who lives in Hawaii.
WHAT: The perfect mix of sugar and spice, in bite-sized cookie form.
HOW: Cream your butter and sugar, add your banana, fold in dry ingredients. Drop onto your sheet tray and bake. Serve with a glass of milk.
WHY WE LOVE IT: We love that gingerroot's daughter is into these; the banana and coconut make them easy to love, while the curry powder and salt make them sophisticated, special. We would have never thought to add curry powder to our cookies -- and we're sure glad that gingerroot did!
Makes about 3 1/2 dozen
6 tablespoons unsalted butter, softened to room temperature
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup mashed ripe banana (from one small or 1/2 of a larger banana), in a bowl
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 cup all purpose flour
1 teaspoon curry powder
Pinch of salt
3 tablespoons unsweetened shredded coconut
Fleur de sel for sprinkling
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now