Hannahs Bananas Recipes
HANNAH'S BANANAS
This is another Hannah Swensen recipe direct from The Cookie Jar in Lake Eden, Minnesota to you! These cookies freeze well and since the recipe makse so many you might want to do just that. Roll them up in foil, place the rolls in a freezer bag, and they will last up to 3 months!
Provided by Foxfire13
Categories Dessert
Time 4h40m
Yield 10 dozen
Number Of Ingredients 9
Steps:
- Melt butter in a large microwavable bowl. Stir in the sugar, beaten eggs, baking soda, and salt. Choose bananas that have black freckles on the skin so they are almost over ripe. Mash them until they're smooth (you can do this in a food processor or by hand.) Add the banana puree and mix throughly. Mix in the flour and then the nuts. Cover your bowl and refrigerate it for 4 hours (overnight is fine, too).
- When you're ready to bake, preheat the over to 350 degrees F., rack in the middle position.
- Roll the chilled dough into walnut-sized balls with your hands. (This dough is quite sticky-you can wear plastic gloves if you like, or wet your hands slightly so the dough won't stick to them.) Put 1/2 cup white sugar in a small bowl and roll the balls in it. Place the dough balls on a greased cookie sheet, 12 to a sheet. Press them down just a little so they won't roll off when you put them in the oven. Then return your bowl to the refrigerator and let it chill until it's time to roll more.
- Bake for 10-12 minutes at 350 degrees F., or until they're lightly golden in color. They'll flatten out, all by themselves. Let them cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling.
Nutrition Facts : Calories 797, Fat 44.4, SaturatedFat 19.3, Cholesterol 110.4, Sodium 995.4, Carbohydrate 94, Fiber 3.2, Sugar 52.1, Protein 10.4
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