Thursday, December 8, 2011
Does it seem to you that I've been on a snickerdoodle kick lately? I'm thinking the same thing. But I have to say, that these are the best of the bunch. I ran across this on Pinterest. Shocking, I know, that I made something I found there. Actually, I even have a board that is just for the pins I've tried. I'm so proud! Sniff, sniff.
Anyway.... these were a nice change from the usual snickerdoodle. They were packed with banana flavor. My kiddos couldn't eat them fast enough. I have to admit, I ate my fair share as well. As I was pigging out on them, I was thinking how great these would be made into a sandwich cookie with some chocolate cream cheese frosting. Hmmm...I think I see an experiment in my future. I'll let you know how it turns out.
Makes about 36 cookies
3 cups all-purpose flour
1 Tablespoon cream of tartar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup shortening
1-1/2 cups granulated sugar, plus more for dipping
1 1/2 ripe bananas, mashed
In a medium bowl, sift flour, cream of tartar, baking soda and salt. Set aside.
In a large bowl cream shortening and sugar; about 2 minutes. Add eggs and banana, mix well. Add flour mixture and mix until blended.
Once the dough is mixed it will be very wet. Use a Tablespoon sized scoop to drop balls into cinnamon-sugar. (I used about 1/2 cup sugar and 1 tablespoon or 2 of cinnamon). The dough becomes very easy to work with once dipped in the cinnamon-sugar mixture. Roll into balls and bake on a baking sheet at 400° for 9 minutes. Cool cookies on a wire rack. Store in an airtight container and they will stay soft for several days.
Source: Adapted slightly from Noble Pig