Banana Nut Sandwich Cookies Recipes

BANANA CREAM SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in banana and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in peanuts. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat confectioners' sugar, peanut butter, butter, vanilla and enough milk to reach spreading consistency. Drop a heaping teaspoon in the center of half of the cookies; press remaining cookies on top to spread frosting., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze plain cookies in freezer containers. To use, thaw in covered containers and prepare as directed.

OATMEAL BANANA NUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.
• Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.
• Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.

BANANA COOKIES

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.

MRS. FIELDS BANANA NUT COOKIES

Steps:

• Preheat oven to 300°F
• In a medium bowl, combine four, soda and salt. Mix well and set aside.
• In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed until smooth. Add flour mixture, 1 cup of the chocolate chips and walnuts, and blend at low speed until just combined.
• Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
• Sprinkle cookies with chocolate chips, 6 to 8 per cookie.
• Bake 25-27 minutes until cookie edges begin to brown.
• Transfer immediately to a cool surface.

BANANA NUT COOKIES

Steps:

• Preheat the oven to 350°F Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
• In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
• Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
• Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
• Makes about 30 cookies.

BANANA CAKE COOKIES

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.

BANANA NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350,grease a cookie sheet.
• Beat the butter& sugar,and then eggs until light.
• Add bananas& vanilla extract,mix well.
• Blend in the flour,salt,baking powder& soda until well blended.
• Stir in nuts& chocolate chips.
• Drop by spoons onto greased cookie sheets.
• Bake for 10 to 12 minutes.

"SAY WHAT?" BANANA SANDWICH

Steps:

• Spread a tablespoon on one side of each slice on bread.
• Peel and cut the bananas into 1/4-inch round slices.
• Lay the slices on two of the slices of bread and then top with the other half.
• ENJOY!

BANANA NUT COOKIES

Steps:

• Stir together muffin mix, flour, and brown sugar.
• Add cooled butter.
• Stir just until soft dough forms (add milk if necessary here).
• Stick in the fridge/freezer if too sticky to work with for a while.
• Turn dough onto lightly floured surface.
• Roll to 1/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass.
• Place 2 in apart on cookie sheets.
• Bake at 350 F for 9-10 min or till cookies begin to brown.
• Cool on wire rack.
• Frost when cool if desired!