I’m writing this post as the smell of cinnamon and banana deliciousness slowly takes over my kitchen. I happened to be on Facebook this afternoon when I saw there was a possible orphan in group C of the Secret Recipe Club. Never one to pass on trying a new recipe I volunteered and was linked up with the awesome Toni of Mommy’s Menu. I was instantly pulled in by her incredibly vibrant header which features all sorts of sweet and savory treats. Knowing that going to the grocery store wasn’t an option I set out to find the perfect recipe that would incorporate things I had on hand. In the end my husband found the recipe, looking over my shoulder and saying “those look gooood”. After verifying the ingredients with those on hand I headed to the mixer and got baking! I wound up being a little short on shortening so I subbed some unsalted butter and carried on.
- 3 cups all-purpose flour
- 1 Tablespoon cream of tartar
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup shortening
- 1-1/2 cups granulated sugar, plus 1/2 cup for dipping
- 2 eggs
- 1 1/2 ripe bananas, mashed
- 2 tbsp cinnamon
- In a medium bowl, sift flour, cream of tartar, baking soda and salt. Set aside.
- In a large bowl cream shortening and sugar; about 2 minutes. Add eggs and banana, mix well. Add flour mixture and mix until blended.
- Once the dough is mixed it will be very sticky so allow to chill for 30 minutes. (or use a cookie scoop to form the balls)
- Roll into 1 inch balls and coat in a mixture of cinnamon and sugar (1/2 cup sugar 2 tbsp cinnamon) and bake on a baking sheet at 400° for 9 minutes. Cool cookies on a wire rack. Store in an airtight container and they will stay soft for several days.
These cookies were OUTSTANDING!!!! The banana wasn’t overpowering but it was clearly there, which was perfect. I also pinned more than a few recipes for the future, when I’m not limited by ingredients or time. Thanks Toni for some awesome cookies and some delicious treats to look forward to.