Delicious cookie recipe with banana and cornmeal.
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter or margarine — softened
- 1/2 cup mashed very ripe banana (1 medium)
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Heat oven to 375º. Beat brown sugar, 1/2 cup granulated sugar, the butter, banana and egg in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is too soft to shape, cover and refrigerate about 2 hours or until firm.)
Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on cookie sheet. Flatten slightly in crisscross pattern with fork dipped into cinnamon-sugar mixture.
Bake 10 to 12 minutes or until light brown.
Immediately remove from cookie sheet to wire rack.
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