Banana Cream Cookies Recipes

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.

Steps:

• Blend together butter, sugars, and eggs. Add in pudding and vanilla. Mix in 1 1/4 cups of the flour, baking soda, and baking powder. Blend until smooth. Add remaining cup of flour and stir until uniform. Add in pecans and white chocolate chips. Place dough in balls on a parchment-lined baking sheet. Bake 8 to 10 minutes at 350°F or until the bottoms are golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
• Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
• Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
• Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
• While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
• Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
• Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
• Spread frosting on cooled cookies.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together butter, granulated sugar, brown sugar and pudding mix. Add in mashed banana, eggs and vanilla.
• In a separate bowl, combine flour and baking soda. Add into creamed sugar mixture.
• Gently fold in white chocolate chips.
• Roll into 1" balls (or use a cookie scoop) and place on a baking sheet sprayed with nonstick cooking spray or covered in a silicone baking liner.
• Bake for 8-10 minutes or until golden brown (be sure not to overcook - they will continue to set up even after being removed from the oven).

Steps:

• Preheat the oven to 350 and line two or three baking sheets with baking parchment.
• Put the eggs and brown sugar in a large bowl and whisk together until well blended. Stir in the vanilla extract. Add the oil and creme fraice and stir in well. Add the flour and mix well. (The mixture will be quite runny at this stage.) Cover with plastic wrap and chill in the refrigerator for about 30 minutes.
• Put the frosted cornflakes in a large bowl. Remove the cookie dough from the refrigerator and stir in the bananas. Using a tablespoon, drop heaps into the flakes. Lightly toss so each cookie is well coated, then remove and place on the prepared baking sheets. Flatten very slightly with your fingertips.
• Bake for 15-20 minutes, or until risen and golden brown and crispy. Transfer the cookies to a wire rack and dredge with sifted confectioners' sugar. Serve while still warm.