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Banana Cornmeal Cookies

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 375. Grease cookie sheet. 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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