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BANANA AND WALNUT COOKIES
These cookies are wonderful as they are but these can also be made into sandwich cookies with buttery (frosting) filling… perfect for an afternoon tea time. 
Ingredients:
1 cup butter, softened
1 cup sugar
1 medium (1/2 cup) ripe banana, chopped coarsely small
1 egg
1 teaspoon vanilla
1 teaspoon banana extract
1/4 teaspoon salt
2 1/3 cups all-purpose flour
1/2 cup walnuts, chopped
Procedure:
Preheat oven to 350’F. Combine butter, sugar and banana in a large bowl. Beat until smooth. Add egg, vanilla and banana extract, beat until smooth. Add flour and salt into the butter mixture until well combined. Then stir in walnuts.
Using a small ice cream scoop shape dough into 1-inch balls. Place 2 inches apart on a parchment lined baking/cookie sheet. Flatten each balls into 1/4-inch thickness with the buttered bottom of a glass dipped in flour.
Bake 10-12 minutes or until edges are lightly browned. Remove from cookie sheet and transfer onto wire racks to cool.
Buttery Frosting (if making sandwich cookies)
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla
2 to 3 tablespoons of milk
- Beat all ingredients until smooth and spreadable. Fill cookies with 2 teaspoons of filling.
Makes 72 cookies or 36 sandwich cookies

BANANA AND WALNUT COOKIES

These cookies are wonderful as they are but these can also be made into sandwich cookies with buttery (frosting) filling… perfect for an afternoon tea time. 

Ingredients:

1 cup butter, softened

1 cup sugar

1 medium (1/2 cup) ripe banana, chopped coarsely small

1 egg

1 teaspoon vanilla

1 teaspoon banana extract

1/4 teaspoon salt

2 1/3 cups all-purpose flour

1/2 cup walnuts, chopped

Procedure:

  1. Preheat oven to 350’F. Combine butter, sugar and banana in a large bowl. Beat until smooth. Add egg, vanilla and banana extract, beat until smooth. Add flour and salt into the butter mixture until well combined. Then stir in walnuts.
  2. Using a small ice cream scoop shape dough into 1-inch balls. Place 2 inches apart on a parchment lined baking/cookie sheet. Flatten each balls into 1/4-inch thickness with the buttered bottom of a glass dipped in flour.
  3. Bake 10-12 minutes or until edges are lightly browned. Remove from cookie sheet and transfer onto wire racks to cool.

Buttery Frosting (if making sandwich cookies)

3 cups powdered sugar

1/4 cup butter, softened

1 teaspoon vanilla

2 to 3 tablespoons of milk

- Beat all ingredients until smooth and spreadable. Fill cookies with 2 teaspoons of filling.

Makes 72 cookies or 36 sandwich cookies


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