Posted by: Pat T 10-26-99 11:48 AM
Recipe I:
1-1/4 cup sifted all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup shortening
1/2 cup brown sugar, packed
1/4 cup mashed, ripe banana
Preheat oven to 375° F.
Sift dry ingredients.
Cream shortening, peanut butter and sugars; add banana, then flour mixture; mix well.
Shape into 2-inch diameter roll, and chill in refrigerator.
Slice onto ungreased cookie sheet, and bake at 375 degrees for 12 minutes.
Note: Cookie batter may be dropped by teaspoons on greased cookie sheet.
Makes 4 dozen.
Recipe II:
1/2 cup mashed banana
1/2 cup peanut butter
2 large eggs
1/4 tsp. vanilla extract
2 Tblsp. softened butter
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. nutmeg
1 cup chopped peanuts
Preheat oven to 375° F.
In a mixing bowl, beat together mashed bananas, peanut butter, eggs, vanilla and butter until creamy.
Add flour, baking powder and nutmeg; beat well.
Stir in chopped peanuts.
Drop batter by rounded teaspoonfuls onto lightly oiled cookie sheets.
Press each cookie down with back of a fork and again in opposite direction to indent a checkered pattern into each cookie (wet fork with cold water occasionally to avoid sticking).
Bake at 375 degrees in preheated oven for 5 to 8 minutes or until lightly browned.
Cool on wire racks.
Yields 2 to 3 dozen.
Peanut Butter Banana Honey Cookies
1/2 cup peanut butter
1/2 cup butter or shortening
1 cup honey
1/2 cup mashed banana (1 medium)
1 tsp. vanilla
1-1/2 cups whole wheat flour
1 tsp. soda
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
Preheat oven to 350 degrees.
Cream together peanut butter and shortening.
Add mashed banana, honey and vanilla; mix well.
Sift dry ingredients and fold into creamed mixture until well blended.
Chill 1 to 2 hours and drop by teaspoonfuls on greased cookie sheets.
Bake for about 15 minutes.
Makes 3 dozen.
Note: No eggs are needed.