Time 15m Yield 18 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper. In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt. Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.
Time 50m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl to make a paste. Combine the milk, 1/2 cup each heavy cream and sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly pour the hot milk mixture into the egg yolk mixture while whisking. Return the mixture to the saucepan and bring to a boil over medium heat. Boil, whisking constantly, until smooth and thickened, about 3 minutes. Remove from the heat and whisk in the butter and vanilla. Set the pudding aside to cool slightly, about 10 minutes. Spread 1/2 cup pudding in a 2-quart baking dish. Layer about one-third of the banana slices on top, followed by half of the cookies and a heaping cup of the pudding. Top with another one-third of the banana slices and another heaping cup of pudding, then top with the remaining banana slices, cookies and pudding. Cover with plastic wrap and refrigerate 6 hours or overnight. When ready to serve, beat the remaining 1 cup heavy cream and 2 tablespoons sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread on top of the pudding. Top with crushed cookies.
Time 25m Yield 36-48 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees, prepare two cookie sheets with cooking spray, parchment paper or a silicone mat. In your mixer, or with a hand mixer, cream together the shortening (or butter and oil), the sugar and eggs. Add in the mashed bananas, buttermilk and vanilla. Mix well. Add the flour, baking soda and salt. Mix until well combined. Using a cookie scoop or a spoon, put about 2 tbsp of batter down, making sure to place the batter scoops 2 inches apart on a large cookie sheet. You should be able to fit 12 cookies on one cookie sheet. Bake at 350 degrees for 10-11 minutes Frost while warm if you want them to be glazed or wait until they have cooled if you want them to look like the cookies in my pictures. TO MAKE THE FROSTING: Using your hand mixer, cream together the butter, powdered sugar, vanilla, salt and 2 tbsp of evaporated milk or heavy cream. Mix until fluffy adding up to two more tablespoons of the evaporated milk or cream if needed. Spread a thin layer of frosting on each cookie and ENJOY!
Time 22m Yield 4 dozen, 24 serving(s) Number Of Ingredients 10 Steps:
Sift 1st four ingredients together. Mix next 4 ingredients thoroughly. Add dry ingredients. Blend well. Dough will be sticky. Stir in chips or raisins and bananas. Drop by teaspoonful onto greased cookie sheet. Bake at 400 degrees for 12-15 minutes. This is a soft cakey cookie.
Time 27m Yield 3 dozen Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. Combine flour, baking powder, salt and sugar in a large bowl. Mix well. Add butter or margarine. Mix well. Add remaining ingredients. Mix well. Drop by teaspoonfuls on cookie sheet. Bake in preheated oven 12 minutes.
Time 1h Yield 36 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. In a medium bowl, cream together shortening and white sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture to make a sticky batter. Drop by rounded tablespoons onto the prepared baking sheets. Bake 10 to 15 minutes in the preheated oven, or until lightly browned. In a medium bowl, blend butter, confectioners’ sugar, milk and vanilla extract. Adjust amount of milk as necessary to attain a drizzling consistency. Drizzle over warm cookies.
Time 20m Yield about 3 dozen. Number Of Ingredients 6 Steps:
In a bowl, combine the first five ingredients; mix well. Stir in the pecans. Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until set and edges are lightly browned. Cool for 1-2 minutes before removing to wire racks.
Yield 18 Number Of Ingredients 16 Steps:
Mix together shortening, 1/2 cup butter, white sugar, eggs, bananas, vanilla, 1/2 cup evaporated milk and vinegar till light and creamy. In a separate bowl mix together flour, baking soda, and salt. Add to other mixture. Add nuts. Chill one hour in refrigerator. Drop by teaspoonful on greased cookie sheet about two inches apart. Bake at 375 degrees F (190 degrees C) for about 15 minutes. Let cool then frost them. To Make Frosting: Mix 2 1/2 cups confectioners’ sugar with 2 tablespoons soft butter or margarine, 1/4 cup evaporated milk, and 1/4 tsp vanilla. Beat until soft. Spread on tops of cooled cookies.
Time 25m Yield 4 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.
Time 25m Number Of Ingredients 15 Steps:
Heat oven to 350 degrees. Cream sugar, butter, shortening, and vanilla until light and fluffy. Add bananas and then mix in the eggs. Blend in buttermilk. Add the dry ingredients until just combined. Do not over-beat. It will be a sticky batter. Drop by tablespoons onto a greased cookie sheet. Bake for 9-10 minutes, until slightly golden. Cool completely. Mix all ingredients together and spread over cooled cookies.
Yield Makes about 16 cookies Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees Fahrenheit. Butter or line 2 baking sheets. Whisk together the flour, baking soda, and salt. In a large bowl, beat together butter, sugars, egg, and vanilla. Add the flour mixture and stir to combine. Mix in the banana and chocolate chips until just combined. Drop by the tablespoons onto the baking sheet, spacing dough an inch apart. Bake for 10-12 minutes, until lightly golden brown. Remove to cooling racks.
Time 15m Yield 18 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (180 degrees C). Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well. Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans. Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing. To Make Icing: Combine 3 cups confectioner’s sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.
Yield 24 cookies Number Of Ingredients 13 Steps:
Preheat oven to 350˚F (180˚C). In a bowl, whisk sugar, brown sugar, vanilla extract, and butter together until creamy. Add Greek yogurt, egg, and bananas. Mash bananas and mix thoroughly. Gently fold in the flour, baking powder, baking soda, salt, and cinnamon just until combined. Add chocolate chips and stir in gently. Like a baking sheet with parchment paper and place spoonfuls of dough 2 inches (5 cm) apart. Bake for 15 minutes and cool on a cooling rack. Enjoy!
Time 40m Yield 36 Number Of Ingredients 7 Steps:
Heat oven to 350°F. In large bowl, mix oats, raisins, walnuts and salt. In medium bowl, mix bananas, oil and vanilla. Add banana mixture to dry ingredients, stirring until blended. Let stand 15 minutes. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls. Bake 15 minutes or until lightly golden. Remove from cookie sheets to cooling racks.
