Serves: 24
Total Calories: 64
1. Preheat the oven to 400°. In a large bowl with an electric beater or mixer, beat the butter and sugar together until fluffy, 1 to 2 minutes. Blend in the mashed banana and vanilla. Beat in the egg. In a small bowl, thoroughly mix the flour, baking powder, soda, and salt then stir into the banana mixture.
2. Drop by teaspoons onto ungreased cookie sheets, about 1 inch apart. Bake about 12 minutes or until lightly browned. (Rotate the cookie sheets on the oven racks midway through for even baking.) When done, leave the cookies on the sheets and sprinkle lightly with the cinnamon-sugar while hot. Cool on racks. Store, covered, at room temperature, up to 3 days or freeze in sealed plastic freezer bags 3 to 4 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Banana Cookies recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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