Banana Cookies 1 cup unsalted butter 2 cups granulated sugar 1 teaspoon vanilla extract 1 cup mashed fully ripe bananas 3 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Cream together butter, sugar and vanilla extract. Add bananas, and beat until well mixed. Sift together flour, baking powder and salt. Add a little of the banana mixture to the flour mixture, beating well. Continue to gradually add all of the banana mixture, beating well after each addition. At this point, you can bake the cookies or refrigerate the dough for later baking (the dough will be sticky). To bake, place small balls of dough onto an ungreased cookie sheet. Bake at 375 degrees F for 10 minutes, or until edges begin to brown. (Note: Lift the edge of the cookies to be sure they don't get too brown on the bottom.) Remove cookies to a wire rack to cool. Store in an airtight container to ensure that cookies do not dry out.
Chocolate Butter Cookies 1/2 cup granulated sugar 3/4 cup butter, softened 1 egg yolk 1 teaspoon almond extract 1 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder Heat oven to 375 degrees F. In a large bowl combine all ingredients except flour and cocoa. Beat at medium speed until light and fluffy (about 2 to 3 minutes). Gradually add flour and cocoa until well mixed (about 2 to 3 minutes). Shape rounded teaspoonsful as desired (1-inch balls, 2- to 3-inch logs, balls flattened, balls with indentations, etc.) or use a cookie press. Place 1 inch apart on cookie sheets. Bake for 7 to 9 minutes or until set. Cool. Decorate with melted chocolate chips, nuts, colored sugars, candied fruit, candies,etc. Makes 3 dozen.
