Food recipes
Eggless Banana Refrigerator Cookies
Eggless Banana Refrigerator Cookies Ingredients: butter, without salt sugars, granulated vanilla extract bananas, raw wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium...
Eggless Banana Refrigerator Cookies
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
bananas, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
Cream together butter, sugar and vanilla.
Add bananas and beat until well mixed.
Sift together flour, baking powder and salt.
Add a little of the banana mixture at a time, beating well after each addition.
Dough will be sticky.
Divide dough into 4 parts.
Put 1 part on each of 4 sheets of waxed paper.
Dampen hands and shape dough into long rolls, 1-inch in diameter.
Wrap rolls.
Refrigerate or freeze until firm enough to slice easily.
Using a serrated knife, cut into 1/2-inch thick slices.
Place 2-inches apart on oiled cookie sheets.
Bake at 375 about 10 minutes or until edges begin to brown.
Lift edge of a cookie to be sure they are not getting too brown.
Remove cookies to wire racks to cool.
Store airtight.
Tips: Oiled cookie sheets are required for these cookies.
Brown speckled bananas are ideal for this recipe for they mash nicely and have excellent flavor.
Properly wrapped rolls of ready-to-slice dough can remain in the refrigerator up to 10 days.
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
bananas, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
Cream together butter, sugar and vanilla.
Add bananas and beat until well mixed.
Sift together flour, baking powder and salt.
Add a little of the banana mixture at a time, beating well after each addition.
Dough will be sticky.
Divide dough into 4 parts.
Put 1 part on each of 4 sheets of waxed paper.
Dampen hands and shape dough into long rolls, 1-inch in diameter.
Wrap rolls.
Refrigerate or freeze until firm enough to slice easily.
Using a serrated knife, cut into 1/2-inch thick slices.
Place 2-inches apart on oiled cookie sheets.
Bake at 375 about 10 minutes or until edges begin to brown.
Lift edge of a cookie to be sure they are not getting too brown.
Remove cookies to wire racks to cool.
Store airtight.
Tips: Oiled cookie sheets are required for these cookies.
Brown speckled bananas are ideal for this recipe for they mash nicely and have excellent flavor.
Properly wrapped rolls of ready-to-slice dough can remain in the refrigerator up to 10 days.